Zucchini and corn slice

Serves: 12
Prep: 10
Cook: 35

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.

Healthy Harold and his friends at Life Ed are on the lookout for Australia's Healthier Lunchboxes. Are you up to the challenge? It's easy to enter - simply upload a photo of your child’s yummy, healthy lunchbox for an opportunity to WIN a $600 Woolworths e-Gift card. And this year your child’s school can participate too. Visit lifeed.org.au to enter.

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. Step 1

    Preheat oven to 170°C. Grease and line a non-stick 20x30cm lamington tray.

  2. Step 2

    Combine zucchini, onion, carrot, corn, flour, Weet Bix™ and cheese in a large bowl.

  3. Step 3

    Add oil and lightly beaten eggs, and mix. Season with salt.Pour into the lamington tray.

  4. Step 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.

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