Empty-the-crisper zucchini slice

Empty-the-crisper zucchini slice


Turn left-over vegies into a tasty zucchini slice. Perfect for kids lunches and a savoury snack.

The ingredient of Empty-the-crisper zucchini slice

  1. 1/3 cup light-flavoured extra virgin olive oil
  2. 1 brown onion, finely chopped
  3. 2 middle bacon rashers, finely chopped
  4. 2 garlic cloves, crushed
  5. 200g broccoli, cut into small florets
  6. 200g orange sweet potato, peeled, cut into 1cm cubes
  7. 1 small red capsicum, cut into 1cm pieces
  8. 1/3 cup fresh basil leaves
  9. 1/3 cup fresh flat-leaf parsley leaves
  10. 1 large zucchini, grated
  11. 1 1/2 cups grated tasty cheese
  12. 1 cup self-raising flour
  13. 1 teaspoon ground cumin
  14. 1/2 teaspoon Masterfoods Paprika Ground
  15. 6 eggs, lightly beaten
  16. 1/3 cup milk
  17. 1 cup plain Greek-style yoghurt
  18. 60g baby rocket

The instruction how to make Empty-the-crisper zucchini slice

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Grease a 4cm-deep, 16cm x 22cm (base) 20.5cm x 26.5cm (top) enamel baking dish. Line base and sides with baking paper, extending paper 2cm above edges of pan.
  2. Heat 2 teaspoons oil in a frying pan over medium-high heat. Add onion and bacon. Cook, stirring occasionally, for 5 minutes or until onion softens. Add garlic, broccoli, sweet potato and capsicum. Cook, stirring, for 2 minutes. Remove from heat. Transfer vegetable mixture to a large bowl. Set aside for 20 minutes to cool.
  3. Add basil, parsley, zucchini, 1 cup of the cheese, flour, cumin and paprika to the vegetable mixture. Season with salt and pepper. Stir to combine. Whisk egg, milk and remaining oil together in a jug. Add to vegetable mixture. Stir until well combined.
  4. Pour mixture into prepared pan. Sprinkle with remaining cheese. Bake for 35 to 40 minutes or until golden and firm to touch. Stand for 10 minutes. Serve with yoghurt and baby rocket.

Nutritions of Empty-the-crisper zucchini slice

fatContent: 846.06 calories
saturatedFatContent: 56.3 grams fat
carbohydrateContent: 22.7 grams saturated fat
sugarContent: 42.5 grams carbohydrates
cholesterolContent: 38.2 grams protein
sodiumContent: 416 milligrams cholesterol


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