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
Rating

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:

  1. Preheat oven to 170°C. Grease and line a non-stick 20x30cm lamington tray.
  2. Combine zucchini, onion, carrot, corn, flour, Weet Bix™ and cheese in a large bowl.
  3. Add oil and lightly beaten eggs, and mix. Season with salt.Pour into the lamington tray.
  4. 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
  • (Cal)
    197
  • Protein (g)
    6.9
  • Fat (g)
    14.7
  • Saturated Fat (g)
    4.1
  • Carbohydrate (g)
    8.6
  • Sugars (g)
    2.0
  • Dietary Fibre (g)
    1.9
  • Sodium (mg)
    235
  • Potassium (mg)
    191
  • Calcium (mg)
    109
  • Iron (mg)
    1.0