Zucchini & Pumpkin Slice
Serves 6
Quick Dinners
Brunch
Salads & Sides
Vegetarian
Gluten Free
Crowd Pleasers
This slice is a delicious and a simple, ‘make ahead of time’ meal or snack. Great for luncheons, school lunches, dinner or picnics … it’s both gluten free & vegetarian.
Ingredients
- 10 eggs, whisked
- 2 cups almond meal (flour)
- 2 tsp bicarbonate soda
- 2 tablespoons Dijon mustard
- ½ cup extra virgin olive oil
- 500g zucchini, grated
- 1 cup corn kernels, drained from a tin
- 2 cups roasted pumpkin, cut into bite-sized pieces – left overs from a roast are perfect!
- 2 cups grated cheese
- 3 cloves garlic, peeled & finely chopped
- salt & pepper, to taste … a good pinch of each
- ½ cup grated parmesan cheese, for garnishing
Cooking Steps
1
Preheat the oven to 180°c/350°f.
Add eggs, oil and mustard to a large mixing bowl & whisk.
2
Next, add all other ingredients and combine, except pumpkin and parmesan cheese.
3
Grease a large roasting tray, including the sides and pour zucchini batter into the tray, spread evenly. Dot the batter with pumpkin pieces.
4
Finally sprinkle with parmesan cheese and place in the oven and cook for 30 – 40 minutes or until golden brown.
Slightly cool and serve sliced.
Serves 6 as a meal or 8 guests with an accompaniment of salad and/or salmon.
Alternatively cut into 16 slices for a satisfying snack or school lunch.