Cancer Council Queensland's zucchini slice recipe. Picture supplied
Zucchinis, onions and tomatoes are in season, while pumpkins are growing and will be ready to harvest by autumn.
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Eating a balanced diet rich in vegetables is essential to looking after your body and staving off chances of developing serious illnesses, helping you live a rich and active life.
Cancer Council Queensland has come up with this zucchini slice recipe, which is sure to tempt your taste buds and trigger your zest for life.
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
- 3/4 cup wholemeal self-raising flour
- 1 cup reduced-fat grated cheddar cheese
- Pepper to taste
- Olive or canola oil spray
Method
- Preheat oven to 200°C (180°C fan forced) for 10 minutes.
- Whisk eggs in a medium bowl.
- In a large bowl combine vegetables, egg, flour, cheese, herbs and pepper.
- Add eggs and stir mixture until well combined.
- Spray a large baking dish with oil. Pour in mixture and flatten.
- Bake for 40-45 minutes or until firm and golden brown.
- 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 1/2 cup of wholemeal self-raising flour for 1/2 cup gluten-free self-raising flour.
- Try swapping pumpkin for carrot or sweet potato.
This recipe has been reproduced with permission from Cancer Council Australia. Find the original link to the recipe here.
