ZUCCHINI SLICE

ZUCCHINI SLICE Zucchini slice is a recipe that has really stood the test of time. My kids have all gone through phases of loving and hating zucchini slice. Mark, for example, had it most days in his lunchbox for kinder and prep, then refused it for probably 3 years, unless it was fresh out of the oven. Now, at 10, he’ll happily eat it whenever I have it on hand. If your child refuses something, it doesn’t mean they’ll never eat it again. Keep offering, you never know when they’ll say yes. A great option to make on the weekend and pop into lunchboxes throughout the week, drastically cutting down the lunch prep time.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C and line a 20cm x 25cm slice tray with baking paper.

Step 2

2. Heat a medium sized frypan over medium heat. Once hot, add the onion and bacon and cook, stirring occasionally for ~ 5 minutes.

Step 3

3. Once the zucchini has been grated remove excess moisture by placing into a sieve and squeeze/press the zucchini into the sieve. Quite a lot of moisture will come out.

Step 4

4. Place zucchini, carrot, corn, herbs, cheeses and flour into a large bowl and mix. Add the bacon and onion and mix.

Step 5

5. Crack the eggs into another bowl, add the milk and salt and pepper and lightly beat.

Step 6

6. Add the egg mix to the vegetable mix and mix well to combine.

Step 7

7. Pour into prepared tray and top with slices of tomato and bake for ~35 minutes or until it bounces back when touched lightly.

Step 8

8. Allow to cool slightly before cutting into squares. Store in an airtight container, in the fridge for 5-6 days, or in the freezer for up to a month.