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Zucchini Slice

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VEGETARIAN

I’ve been making zucchini slice a lot recently and this is recipe is my favourite version by far. It’s very simple to make and is particularly handy for work lunches.

Nutrition Information

Adding seeds to your meals is an easy way of adding lots of great nutrients. Pumpkin seeds are a good source of iron, magnesium and vitamin A, whilst sunflower seeds have zinc, folate, vitamin E and niacin. Seeds are nutrient dense, which means you get lots of goodness in a small amount. Try adding them to your muesli, or sprinkling them on your yoghurt, salads or to dishes such as this one.

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Ingredients

Makes 8-10 slices:

5 eggs

1 cup wholemeal self raising flour

3 zucchinis (grated, excess liquid drained with a cloth)

1 brown onion (finely diced)

150g marinated feta (crumbled)

2 tablespoons oil from feta

1/4 cup basil (roughly chopped)

1/4 cup mint (roughly chopped)

1/2 cup sunflower seeds

Method

1. Preheat the oven to 180°C

2. Line a 20 x 30cm baking dish with baking paper

3. Whisk the eggs in a mixing bowl

4. Add the flour, zucchini, onion, feta, oil and herbs to the eggs, stirring until well combined

5. Pour the mixture into the baking dish and top with the sunflower seeds

6. Place in the oven for 30-40 minutes, or until golden brown. Allow to cool slightly before slicing

zuccslice

Tips & Tricks

You could also add pumpkin seeds to the top of the slice in place of sunflower seeds.



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