This zucchini slice is quick, easy and cheap! I cooked this in my foodbank class. For those who dont know who Foodbank are, they are a non-denominational, non-profit organisation which acts as a pantry to the charities and community groups who feed the hungry. It was first established in 1992 in NSW and now has a presence in every state and the Northern Territory with distribution centres in all state capitals as well as a number of regional centres.
3 Spring Onions
150g Reduced fat Cheese
small bunch Parsley
400g Tin Peas & Corn
1/2 Cup Natural Greek Yogurt
1 Cup Wholemeal Flour
2 teaspoons Garlic Powder
Grate the carrot and zucchini. Chop the spring onions. Turn the frying pan on to a medium heat and spray with oil. Cook carrot, zucchini and spring onion for 5 mins or until soft.
Meanwhile, grate cheese, chop parsley, crack eggs into a large bowl and whisk eggs together.
Add cheese, parsley, peas and corn, yogurt, flour, garlic powder and pepper into the eggs. Remove cooked veggies from the frying pan and add to the eggs, stir to combine.
Place baking paper onto the bottom of the frying pan. Pour mixture over the baking paper, spread evenly.
Place lid on the frying pan, turn heat to medium and cook for 15 mins or until slice is set on top. Allow to cool slightly before cutting into squares.
Note: If you want to bake your slice, bake in a 180'c oven fro 25-30 mins.
Recipe from the 'foodbank' healthy recipes for all #3 book.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.