Name: Vegetable slice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 5 eggs; 1/2 cup milk; 1 zucchini grated; 310 gram can corn kernels, drained; 1 red capsicum, seeded and finely chopped; 1/2 cup grated tasty cheese; 1/2 cup self-raising flour; 1/4 cup shredded basil; salad, to serve

Vegetable slice

Protein packed and full of flavour, this vegetable slice makes the perfect, light lunch. If you're partial to a bit of fire, sprinkle on some tabasco before serving.

Serves 6

Prep

10M

Cook

35M

Total

45M

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Ingredients

5 eggs

1/2 cup milk

1 zucchini grated

310 gram can corn kernels, drained

1 red capsicum, seeded and finely chopped

1/2 cup grated tasty cheese

1/2 cup self-raising flour

1/4 cup shredded basil

salad, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Lightly grease a 20 x 30cm slice pan. Line base and two long sides with baking paper.

3.In a large bowl, whisk together eggs and milk. Stir in zucchini, corn kernels, capsicum, cheese, flour and basil. Season to taste.

4.Pour into prepared pan. Bake for 30-35 minutes, until golden and firm. Cool in pan. Cut into slices and serve with salad.

This dish can also be cooked in a frying pan over a low heat and finished off under the grill.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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