Zucchini and corn slice

Name: Zucchini and corn slice
Prep time: 10 min
Cook time: 35 min
Total time: 5 min
Yield: Serves 12

Prep

10 min

Cook

35 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

35 min

Serves

Skill

Snacks and Slices Lunchbox Dinner Entertaining Sides Salads Health Snacks Picnics and Snacks Summer Low in Sodium

A simple twist on an old favourite, this quick and easy Zucchini and corn slice is great for midweek meals. Use the leftovers in school lunchboxes.

Healthy Harold and his friends at Life Ed are on the lookout for Australia's Healthier Lunchboxes. Are you up to the challenge? It's easy to enter - simply upload a photo of your child’s yummy, healthy lunchbox for an opportunity to WIN a $600 Woolworths e-Gift card. And this year your child’s school can participate too. Visit lifeed.org.au to enter.

Ingredients

2 Sanitarium Weet-Bix™, crushed
2 zucchini, grated
1 large carrot, grated
1 large onion finely chopped
420g can corn kernels, drained
1 cup tasty cheese grated
½ cup self-raising flour
½ cup olive oil
5 eggs
½ teaspoon salt

Nutrition per serving

Weight, measurement and temperature conversions

826 kJ

energy kj

6.9 g

protein

4.1 g

saturated fat

1.9 g

dietary fibre

8.6 g

carbohydrate

2 g

sugars

235 mg

sodium

Method

Preheat oven to 170°C. Grease and line a non-stick 20x30cm lamington tray.
Combine zucchini, onion, carrot, corn, flour, Weet Bix™ and cheese in a large bowl.
Add oil and lightly beaten eggs, and mix. Season with salt.Pour into the lamington tray.
Bake for 35-40 mins until golden and set. Allow to cool slightly before cutting.

2 Sanitarium Weet-Bix™, crushed
2 zucchini, grated
1 large carrot, grated
1 large onion finely chopped
420g can corn kernels, drained
1 cup tasty cheese grated
½ cup self-raising flour
½ cup olive oil
5 eggs
½ teaspoon salt