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Courgette slice with butter beans

Serves: 4
Prep: 10
Cook: 30

    A simple twist on an old favourite, this quick and easy slice is great for midweek meals, with an added protein punch. Use the leftovers in school lunchboxes.

    Ingredients

    • 2 cups courgette, grated
    • 1 small onion, finely diced
    • 400 g tin butter beans, drained & rinsed
    • ¼ cup low-fat cheese, grated
    • ½ cup self-raising white flour
    • 3 eggs, lightly beaten
    • 2 tbs oil
    • ¼ tsp salt

    Method

    1. Step 1

      Place courgette, onion, butter beans, cheese and flour in a large bowl. Mix well.

    2. Step 2

      Combine eggs, oil and salt and stir into zucchini mixture.

    3. Step 3

      Pour mixture into a greased and lined 20cm square tin.

    4. Step 4

      Bake in a moderate oven, 180°C for 30 minutes or until golden. Cut into 16 triangles.

    Tips

    • To create a gluten free slice, simply replace the self-raising white flour with self-raising gluten free flour.

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