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Zucchini slice

A tasty slice that is good eaten hot or cold, this is perfect for a summer dinner and leftovers are great for lunch the next day.
  • 2 mediun zucchinis, grated
  • 1/2 cup edam cheese, grated
  • 1 medium carrot, grated
  • 1 corn cob, cooked with kernals removed (or 1/2 cup frozen corn kernals)
  • 1 onion, finely chopped
  • 1 cup self-raising flour
  • 5 eggs
  • 1/3 cup canola oil
  • pinch cayenne pepper (optional)
  1. 1. Preheat oven to 180 degrees celcius.
  2. 2. Spray a medium size lasagne dish with oil spray.
  3. 3. In a large bowl mix together the zucchini, cheese, carrot, corn and flour.
  4. 4. In a separate bowl lightly beat the eggs together with the oil.
  5. 5. Mix all together and add the cayenne pepper if using.
  6. 6. Pour into the lasagne dish.
  7. 7. Place in oven and bake for 45 minutes (or until set and golden brown).
  8. 8. Cut into slices to serve.
This is delicious served with a salad. To make individual portions use a muffin tin instead of a lasagne dish and shorten the cooking time by half.