Zucchini and Feta Slice
Serves: 6
Prep time: 20 minutes
Cook time: 50 minutes
1 ½ serves per portion
Recipe courtesy of Lyn Tucker, Bundaberg Branch
Ingredients:
- 1 large zucchini, grated
- 2 small sweet potatoes, grated
- 1 bunch shallots, peeled and thinly sliced
- 1 bunch mint, chopped
- ½ small capsicum, finely diced
- 5 eggs
- ½ cup plain Greek yoghurt
- 1 tablespoon olive oil
- Cracked black pepper
- 1 cup wholemeal self-raising flour
- 200g feta cheese, reduced fat, crumbled
- ½ cup mozzarella cheese, grated
Method:
- PREHEAT oven to 180˚C. Line a 20x20x5cm pan with baking paper.
- ADD vegetables to large bowl. In another medium bowl, whisk eggs with yoghurt, oil and pepper.
- GRADUALLY add flour to the egg mixture, making a thick batter.
- ADD feta to the vegetables then stir batter through the vegetables until combined well.
- POUR into prepared baking dish and sprinkle over mozzarella.
- BAKE in oven for 45 to 50 minutes or until set and golden.
What's Great About It:
This recipe is great for using up any vegetables you have leftover in the fridge. Simply grate any root vegetables and thinly slice other vegetables. It is quick and easy to prepare and can be frozen in portion sizes for a quick lunch with a side salad.
