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Serves: 8

Dietary fibre per serve: 4g

Preparation time: 30 minutes

Cook time: 45 minutes



Ingredients

  • 5 eggs
  • 2 medium zucchinis, grated
  • 200g butternut pumpkin, grated
  • 1 tin reduced-salt corn kernels
  • 1 medium brown onion, peeled and diced
  • 2 tsp dried mixed herbs
  • ¾ cup wholemeal self-raising flour
  • 1 cup reduced-fat grated cheddar cheese
  • Pepper to taste
  • Olive or canola oil spray



Method

  1. Preheat oven to 200°C (180°C fan forced) for 10 minutes.
  2. Whisk eggs in a medium bowl.
  3. In a large bowl combine vegetables, egg, flour, cheese, herbs and pepper.
  4. Add eggs and stir mixture until well combined.
  5. Spray a large baking dish with oil. Pour in mixture and flatten.
  6. Bake for 40-45 minutes or until firm and golden brown.
  7. Rest in the pan for 10 minutes before cutting into 8 slices.

Notes

  • Recipe can be frozen for up to two months. Cool to room temperature and cut into serving slices before freezing.



Alternatives

  • Make it gluten-free by substituting ½ cup of wholemeal self-raising flour for ½ cup gluten-free self-raising flour.
  • Try swapping pumpkin for carrot or sweet potato.

Recipe supplied courtesy of Cancer Council Queensland