This is another great recipe for using up lots of leftover veggies in the fridge and it’s super versatile – it can be eaten hot, warm or cold; as a light meal, afternoon snack and/or lunchbox filler. I love serving this as an easy Saturday lunch with homemade creamy tzatziki and a classic rocket, pear and parmesan salad.
My brother and his wife welcomed their handsome son into the world at the end of March. He is the 8th grandchild for my parents, the second nephew for me and also my 3rd Godchild – such a beautiful blessing.
When they got home from the hospital a few days after bubba was born, I wanted to visit them armed with a meal that would last a couple of days and that could be eaten with minimal fuss during and in between all the feeds, sleeps, pooey nappies, and midnight munchies.
This veggie slice worked a treat. It’s packed full of zucchini, carrot, red capsicum and sweet corn all cooked together in a lovely warm bath of eggs flavoured with bacon and cheese. Yum!
Needless to say my brother and sister-in-law as well as my beautiful toddler niece were very happy to get a big tray of this slice. I brought it over with some homemade, easy-to-make tzatziki (will post the recipe soon!), rocket and pear salad and some warm, pillowy Greek pitas cut into wedges.
- 2 medium-sized zucchini grated
- 1 medium carrot grated
- 1 small red capsicum diced
- 1 small tin (95g or 1/2 cup) of sweet corn kernels
- 3 rashers of bacon diced
- 1 cup of self-raising flour
- 1 cup of grated tasty cheese
- 6 free range eggs lightly beaten
- Salt and pepper for seasoning
- Cooking spray for greasing
Pre-heat a fan-forced oven to 180 degrees
- Spread out zucchini in a single layer between a few sheets of paper towel to help absorb excess moisture. After a few minutes, squeeze the paper towels and zucchini together in a tight ball over the sink to drain as much liquid as possible.
- Place drained zucchini along with the rest of the ingredients in a large bowl. Combine mixture well with a spatula.
Line a baking tray (I find a 33cm x 23cm x 5cm pan works best) with baking paper and spray with a light coating of canola or olive oil cooking spray.
Pour mixture in prepared baking tray and place in the oven for 40-45 minutes.
Slice is ready when it is golden brown all over and firm in the centre.
Serve hot or cold. Cut in slices and serve with tzatziki, salad and warmed pita bread.
This is such a good recipe to master. It’s great for all meals, school lunches, a great dish to bring to parties and also freezes very well. I have also been known to pimp up presentation of this dish with finely sliced tomatoes layered across the top of the slice along with a good scattering of Parmesan cheese and toasted breadcrumbs before cooking.
Mrs Magic Pantry XO