Zucchini slice is one of those foods that can be lunch, dinner or even breakfast! After sharing on the Sew Cook Laugh Live Facebook page that I was making zucchini slice for dinner, I was asked be many people to share the recipe. Well, now I am! I love to make a big slice & freeze it in individual meal sized portions as I am the only one in my household who eats it. I am then able to reheat it for lunch or have it for dinner when everyone else is off having a life & I am just the chauffeur. It is healthy, yummy & freezes well.
You will need…
2 large zucchini, grated
2 cups of grated cheese
1 tin of corn kernels, drained
5 medium mushrooms, sliced
1 bunch of asparagus, cut into 1 inch lengths
1 cup of SR flour
5 large eggs
In a large bowl, mix together the zucchini, cheese, corn, mushrooms & asparagus.
Add the flour & mix until all the ingredients are coated.
In a separate bowl, whisk together the eggs. Add the eggs to the veggie mix & combine until it forms a sticky mixture.
Spoon into a lined slice baking tray & spread it out evenly.
Cook in a preheated 170 degree oven for approximately 30 minutes or until cooked through & the edges turn golden brown.
Cut into squares & serve
If you want to freeze it for later, wrap each slice tightly in gladwrap when it has cooled.
You can even eat this cold so it is great to throw in the kids school lunch box.