Zucchini Slice

• Prep: 30
• Cook: 45 mins
• Serves: 6

Ingredients

• 5 eggs
• pepper
• 1 large zucchini, grated
• 400 g carrot, sweet potato or pumpkin, peeled and grated
• 1 1/2 cups canned corn kernels or frozen peas, drained
• 1 medium brown onion, peeled and diced
• 2 tsp dried mixed herbs
• 3/4 cup wholemeal self-raising flour
• 1 cup reduced-fat cheddar cheese, grated
• olive or canola oil spray
• 3 large tomatoes, sliced, optional
• green side salad, to serve

Method

1. Preheat oven to 200°C (180ºC fan forced).
2. Whisk eggs in a medium jug, season with black pepper and set aside.
3. Squeeze grated vegetables to remove some of the excess moisture.
4. In a large bowl combine all ingredients except tomato. Add eggs and stir mixture until well combined.
5. Spray a large baking dish with oil. Pour in zucchini mix and flatten with a spoon. Cover with tomato slices arranged in a single layer.
6. Bake for 40-45 minutes or until firm and golden brown.
7. Rest in the pan for 10 minutes before dividing into 6 pieces and cutting into slices. Serve with a green side salad. 

Nutrition information

	per serving	per 100g
Energy	1220 kJ	353 kJ
Protein	19 g	6 g
Fat, total	9 g	3 g
— saturated	4 g	1 g
Carbohydrate	29 g	8 g
— sugars	10 g	3 g
Fibre	7 g	2 g
Sodium	450 mg	130 mg