15 mins active prep time, 4 servings
This zucchini slice is a great example of an all-in-one balanced meal. It contains protein, healthy fats, complex carbohydrates and many vitamins and minerals. A perfect lunch option too if you have any leftovers!
Ingredients (included in delivery)
- 6 eggs
- 2 zucchini
- 1 potato, peeled
- 100g shaved parmesan cheese
- ¼ cup semi sun-dried tomatoes, finely chopped
- 120g marinated feta, roughly chopped
- ¼ cup fresh parsley, coarsely chopped
- 100g rocket leaves, roughly chopped
Ingredients (pantry items)
- ½ cup self-raising flour
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 cup milk
What you'll need
self-raising flour, balsamic vinegar, olive oil, milk
1. Preheat oven
Preheat oven to 200°C. Grease and line a shallow baking dish with baking
2. Mix ingredients
In a large bowl, whisk together the eggs and flour, then gradually add the milk
3. Mix in veggies
Coarsely grate the zucchini and potato. Drain on paper towel to remove excess liquid. Add the zucchini, potato, parmesan cheese, semi sun-dried tomatoes, feta and fresh parsley to the egg mixture and combine well.
4. Bake slice
Pour the mixture into the prepared dish. Bake for 20-25 minutes or until golden brown. Allow to cool in the pan.
5. Prepare salad
Meanwhile, to prepare the salad add the rocket leaves to a large bowl. Mix together the olive oil and balsamic vinegar in a small bowl, and then pour over the leaves and toss to coat.
Serve zucchini slice with the side of dressed rocket leaves.