Hear from Monash University Dietetic students Georgia and Jennifer about how to make a delicious zucchini slice – the perfect healthy meal for game day.
(Sourced from LiveLighter)
Preparation Time: 30 min
Cooking Time: 45 min
Serving: 6 (335g per serve)
*Allergen: egg, gluten (Wheat)
1 large Zucchini (grated)
400 g Carrot (peeled and grated)
5 cup Canned corn kernels
1 medium Brown onion (peeled and diced)
3/4 cup Wholemeal self-raising flour
1 cup Reduced-fat cheddar cheese (grated)
Canola oil Spray
1 tsp Black pepper
2 tsp Dried mixed herbs
3 large Tomatoes (sliced), optional
Salad as side, optional
Preheat oven to 200°C (180ºC fan forced).
Whisk eggs in a medium jug, season with black pepper and set
In a large bowl combine remaining ingredients except tomato. Add eggs and stir mixture until well
Spray a large baking dish with Pour in zucchini mix and flatten with a spoon. Cover with tomato slices arranged in a single layer.
Bake for 40-45 minutes or until firm and golden
Rest in the pan for 10 minutes before dividing into 6 pieces and cutting into slices. Serve with a green side salad.