60 mins active prep time, 12 servings

From the author:

When I was a kindergarten teacher this was one of the most popular dishes on the lunch menu. I know you’ll love it too!

This recipe is from ‘Little Kitchen’ by Sabrina Parrini, published by Hardie Grant Books, $29.99.

See full recipe at cooked.com.au

Photography © Jacqui Melville

Ingredients & quantities (Included in delivery)

- 1 large onion, roughly chopped
- 4 small zucchinis, grated
- 3 medium carrots, peeled and grated
- 1 1/2 cups grated cheddar cheese
- 4 eggs, well beaten
- 1 1/2 cups self-raising flour

Ingredients (pantry items)

- 1 teaspoon olive oil, for greasing
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 2 pinches pepper

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.