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Zucchini, Carrot & Sundried Tomato Slice


Zucchini, Carrot & Sundried Tomato Slice

Zucchini, Carrot & Sundried Tomato Slice

This dish is the easiest and healthiest afternoon treat and is the perfect way to use up leftover vegetables in the fridge. Add some feta or ricotta if you want some extra creaminess but it’s equally delicious without. This slice can be served either hot or cold with an accompanying salad.

Serves: 6–8

V

Ingredients

Method

  • 6 large eggs
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 3 zucchini, grated
  • 1 capsicum, finely diced
  • 1 carrot, grated
  • ½ tsp black pepper
  • 125g unrefined self-raising flour
  • 3 tbsp sundried tomatoes
  • 150g cheddar cheese
  1. Preheat oven to 180°C. Grease 20cm × 30cm baking tin.
  2. Beat eggs gently in large bowl.
  3. Add remaining ingredients and stir until well combined.
  4. Pour mixture into prepared baking tin and smooth top, then place in oven and cook for 25–30 mins until cooked through.
  5. Serve immediately or allow to cool.

 



 

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.