Zucchini & Corn Slice
This Zucchini and Corn Slice is super simple, but so delicious. Literally, you can have it for breakfast, lunch, dinner or even as a snack. This vegetarian recipe is inexpensive and is well balanced and nourishing. Fresh organic ingredients provide an abundance of vitamins and minerals and organic eggs are a great source of quality protein.
Like most simple recipes, using quality ingredients in this slice is crucial. So lets just mention the Barambah Tasty Cheese. To be honest, the true success of this recipe is owed to it. It really is the best and oh so tasty, plus it is made right here in Queensland.
Feel free to make any changes you would like. Sometimes, I like to add a little bacon or some Barambah marinated feta to make the slice a little fancy. This recipe can also be made into little individual serves by using a mini loaf tin or muffin tin. Enjoy the simplicity of this recipe, it allows you to appreciate the flavours of the individual ingredients.
SERVES: 8
PREP: 15 MINS
COOK TIME: 30-40 MINS
INGREDIENTS LIST:
5 organic eggs, lightly whisked
2 large organic zucchinis, grated
1 organic corn cob, kernals removed
½ cup Elgin organic frozen peas
1 large onion, grated
1 cup spelt flour
2 tsps. baking powder
½ cup Absolute Organic olive oil
1 cup Barambah Grated cheddar cheese
salt and pepper to taste
2 Tbsp. organic parsley, chopped
Vegetarian
PROMOTIONAL PRODUCTS USED:
Organic Zucchini
Barambah Tasty Cheese
DIRECTIONS:
Preheat oven to 180C. Lightly oil a slice tin and/or line with baking paper.
Into a large bowl mix sifted flour and baking powder. Add eggs, zucchini, corn, peas, onion, oil, cheese, salt and pepper and combine well with a wooden spoon.
Pour batter into prepared slice tin, shake slightly to even batter. Sprinkle with parsley.
Place in the oven for 30-40 minutes or until slice is golden, firm and bounces back when touched.
Allow to cool for approximately 10 minutes before slicing. Serve with your favourite tomato chutney.
