Healthier Zucchini Slice
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Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 250grams zucchini spaghetti
- 250grams corn kernels, rinsed, drained
- 1/2 bunch spring onions, thinly sliced
- 6 free range eggs
- 1 cup reduced-fat milk
- 1 cup wholemeal self-raising flour
- 1 cup smooth light ricotta
- mixed baby leaf salad (to serve)
Description
Zucchini is the star of the show with this vegetarian slice. Using time-saving zoodles, serve this healthy slice at dinner or pack in lunch boxes for the kids.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease an 17.5 x 27.5cm (3.5cm deep) slice pan. Line base and sides with baking paper, extending paper 3cm above edges.
Step 2 of 4
Place zucchini, corn and spring onion in pan.
Step 3 of 4
Whisk eggs, milk and flour together in a large jug. Season with pepper and pour egg mixture over vegetables in dish, then gently tap pan on bench to evenly distribute egg mixture. Dollop with spoonfuls of ricotta.
Step 4 of 4
Bake for 40 minutes or until golden and just set. Cool in baking dish for 10 minutes. Season with pepper, then slice and serve topped with salad leaves.
Categories
- Pescatarian
- Meal prep
- Seafood free
- Frittata
- Lunch
- Tree nut free
- Healthier Easier
- Video
- Weeknight dinner
- Sesame free
- Budget
- Summer
- Australian
- Zucchini
- Halal
- Zucchini slice
- Soy free
- Vegetarian
- Dinner
- Jan Feb 2021
- Peanut free
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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