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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.

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    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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