Zucchini and corn slice

Vegetarian

Prep

10 min

Cook

35 min

Serves

12

Skill

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.

https://images.contentstack.io/v3/assets/blt9777ffe07a3470fa/blt3541f8fdeb7da4c0/673866c868852b0ed2382f8f/Life_Ed_healthy_lunchbox_2024.png


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.

  • 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