AuthorDannielle IllingworthCategoryBreakfast, Kid-friendly lunches, Lunch ideas, SnacksDifficultyBeginnerZucchini slice is one of those super-versatile meals - have it for breakfast, lunch, dinner or as a snack. Most kids will love it too, especially if it's extra cheesy. I actually have to make double of this recipe every time, otherwise hubby eats it all and leaves none for me!
Grease a large baking tray or two medium tart trays. Preheat oven to 180C.
Whisk eggs in a small bowl, season with salt, black pepper and paprika, and set aside.
Grate zucchini and carrots, skin on. (I use my food processor for this step - so quick!) Squeeze out all excess liquid and transfer to a large mixing bowl.
Prepare and add all remaining ingredients and combine. Pour into baking tray/s and bake for 40mins or until slightly browned on top. Allow to cool slightly in tray before removing. Cut into slices and refrigerate once cooled completely.
You can leave out the cheese to make this recipe dairy-free, it still tastes great!
Ingredients
Directions
Grease a large baking tray or two medium tart trays. Preheat oven to 180C.
Whisk eggs in a small bowl, season with salt, black pepper and paprika, and set aside.
Grate zucchini and carrots, skin on. (I use my food processor for this step - so quick!) Squeeze out all excess liquid and transfer to a large mixing bowl.
Prepare and add all remaining ingredients and combine. Pour into baking tray/s and bake for 40mins or until slightly browned on top. Allow to cool slightly in tray before removing. Cut into slices and refrigerate once cooled completely.
You can leave out the cheese to make this recipe dairy-free, it still tastes great!
