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This super simple recipe is a direct remake of the Aussie classic Zucchini Slice. I remember making a vegetarian version of zucchini slice years ago and trust me there is many an Australian family barbeque where that tasty slice is often served.
I decided to create this easy vegetarian recipe for our little Lu who loves carrot but not zucchini so much :) It’s perfect cut into wedges and makes a great healthy addition to kids school or grownups work lunchboxes with a side of fresh fruit.
Tasty, healthy and easy to prepare this is also a fantastic kid friendly vegetarian recipe to serve at family gatherings or for a simple light dinner with fresh salad. As the recipe calls for both egg and dairy please be sure to choose certified free-range eggs and vegetarian feta cheese.
Preparation time 45mins
Serves 6-8
- 5 certified free-range eggs
- 1 cup un-bleached self raising flour
- 375g (13oz) (approx. 3 large) organic carrots, grated
- 1 cup vegetarian feta cheese, crumbled
- ¼ red onion, grated
- ¼ cup pepita or sunflower seeds
- ¼ cup flaked almonds
- ¼ cup olive oil
Grease an 18cm x 28cm (7inch x 11inch) slice pan or casserole dish and pre-heat the oven to 180°C/356°F.
In a large bowl lightly whisk the eggs. Sift over the flour and whisk until smooth.
Add the remaining ingredients and fold through until just combined.
Transfer to the prepared dish and place in the oven for 35-40 minutes until golden on top and cooked through.
Allow to cool completely before serving. Great served cold from the fridge and perfect as a packed lunch.
A super simple and healthy vegetarian recipe from our family to yours, enjoy!!
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