Zucchini slice

Serves: 8

Dietary fibre per serve: 4g

Preparation time: 30 minutes

Cook time: 45 minutes

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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

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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.

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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