Zucchini Slice

Ingredients

• 6 eggs
• 5 cups self-raising flour
• 2 zucchinis – grated
• 1 large onion – finely chopped
• 2 carrots – grated
• 1 cup frozen corn
• 6 – 8 flat mushrooms – sliced
• 300 g silken tofu
• 1 tbsp olive oil
• ¼ cup vegetable oil
• 5 cups cheese

Method

1. Preheat oven to 180 degrees Celsius.
2. Prepare the vegetables – finely dice the onion, grate the zucchini and carrot, slice the mushrooms. Squeeze excess moisture out of the grated veg with some paper towel – this prevents the slice going soggy.
3. In a medium frypan, add 1 tbsp of olive oil and cook the mushrooms and onion on low heat until lightly golden.
4. Meanwhile, in a large mixing bowl, beat together the eggs. Add flour, tofu and vegetable oil, and beat together until smooth-ish. Add the grated vegetables, corn, the cooked vegetables, plus half the cheese.
5. Line a rectangular baking pan with baking paper and pour mixture in. Sprinkle over leftover cheese.
6. Bake for 30 minutes or until cheese is golden on top. Allow to cool then cut into smaller pieces.

Notes:

The silked tofu adds extra protein and isn’t noticeable when blended through.