This zucchini slice is a great recipe for back-to-school. It is full of fibre and protein to keep kids full between meals, a great alternative to a sandwich or to add some variety to school lunches.
Zucchini Slice has always been a lunchtime favourite for my kids and is also great for toddlers and even starting solids.
Ingredients (makes 12 large muffins)
2 x large zucchinis (or 4 small zucchini), coarsely grated
1 brown onion finely diced or grated
5 free-range large or extra-large eggs lightly beaten
1 cup of wholemeal self-raising flour
1 cup of grated cheddar cheese
1/4 cup of extra virgin olive oil
Pinch of salt
Cherry tomatoes, sliced (optional topping)
Pre-heat your oven to 180C (160C fan forced)
Combine all the ingredients except the tomato in a bowl.
Spoon into muffin moulds, greased with a small amount of olive oil or a lined baking dish. Top with the sliced cherry tomatoes.
Baked for 20 minutes, until cooked through and golden on top.
X Anna
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