Zucchini and corn slice
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.
- Skill Easy
- Prep time 10 mins
- Cook time 35 mins
- Servings 12
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
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.
Tips:
- Suitable to freeze and reheat.
- Can be enjoyed hot or at room temperature so is perfect for lunchboxes.
Nutritional information:
-
Per Serve
-
Energy (kJ)826
-
Energy (Cal)197
-
Protein (g)6.9
-
Fat (g)14.7
-
Saturated Fat (g)4.1
-
Carbohydrate (g)8.6
-
Sugars (g)2
-
Dietary Fibre (g)1.9
-
Sodium (mg)235
-
Potassium (mg)191
-
Iron (mg)1.0
-
Calcium (mg)109
