Courgette 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.

Ingredients

  • 2 Sanitarium Weet-Bix™, crushed
  • 2 courgette, 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 courgette, 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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