Courgette and corn slice

Name: Courgette and corn slice
Prep time: 10 min
Cook time: 35 min
Total time: 5 min
Yield: Serves 12

Prep

10 min

Cook

35 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

35 min

Serves

Skill

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

Ingredients

2 Sanitarium Weet-Bix™, crushed
2 courgette, grated
1 large carrot, grated
1 large onion finely chopped
420g can corn kernels, drained
1 cup tasty cheese grated
½ cup self-raising flour
½ cup olive oil
5 eggs
½ teaspoon salt

Nutrition per serving

Weight, measurement and temperature conversions

826 kJ

energy kj

6.9 g

protein

4.1 g

saturated fat

1.9 g

dietary fibre

8.6 g

carbohydrate

2 g

sugars

235 mg

sodium

Method

Preheat oven to 170°C. Grease and line a non-stick 20x30cm lamington tray.
Combine courgette, onion, carrot, corn, flour, Weet Bix™ and cheese in a large bowl.
Add oil and lightly beaten eggs, and mix. Season with salt.Pour into the lamington tray.
Bake for 35-40 mins until golden and set. Allow to cool slightly before cutting.

2 Sanitarium Weet-Bix™, crushed
2 courgette, grated
1 large carrot, grated
1 large onion finely chopped
420g can corn kernels, drained
1 cup tasty cheese grated
½ cup self-raising flour
½ cup olive oil
5 eggs
½ teaspoon salt