Sunday, October 4, 2015

Zucchini and vegetable slice


I've seen lots of zucchini slice recipes, usually involving up to 10 eggs, heavy cream, lots of hard cheese and rashers of bacon making them tasty but only suitable as "sometimes" food. I have given these recipes the LGH magic wand to make a more nutritious option that you can eat more regularly if you wish. It's tasty and also versatile and can be eaten hot or cold. Add whatever you have in the fridge for a delicious summer meal.
My version had zucchini, carrot, onion, fresh parsley, dill, peas, spinach and red salmon - but this recipe has flexibility to use whatever is in your fridge!

Ingredients
 2 large zucchinis
2 large carrots
1 onion
a cup of whatever other vegetables you have handy (fresh frozen or canned) such as spinach, corn, peas, shallots, capsicum
fresh or dried herbs
1 cup of leftover rice or canned cannelini beans or chick peas for low GI energy
200g can red salmon (optional - consider adding diced tofu for protein if you are not a fish eater)
1 cup wholemeal self raising flour
5 eggs (whisked)
squeeze of lemon juice
1/2 cup grated low fat cheese


Method: 
Preheat oven to 200 C
Grate your zucchini and carrots into a large bowl
Finely dice onion, herbs and any other veggies and add all into the bowl.
Add rice or drained beans and can of salmon, season with salt pepper and a squeeze of lemon juice
Mix everything well then add flour, whisked eggs and mix through
Sprinkle cheese on top
Spoon into a well greased cake tin /baking dish and bake for 30-40 mins or so until golden on top and springy. Slice into squares. Serve hot with a salad or vegetables, or cold .

Serves 8-10
Keep for 3 days in the fridge or 4 weeks in the freezer.

Bon appetit!



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