Beetroot and zucchini slice
Ingredients:
- 2 tablespoons olive oil
- 1 red onion , finely chopped
- 1 red capsicum, finely chopped
- 1 large zucchini, coarsely grated
- 2 large beetroot, peeled, coarsely grated
- 100g cherry tomatoes, halved
- 1 cup self raising flour
- 1 cup reduced fat cheese, grated
- 5 medium eggs, lightly whisked
- 60mL reduced fat milk
Method:
- Preheat oven to 180°C. Grease a 20cm x 30cm lamington tray, line with baking paper allowing paper to overhang edges
- Heat 2 teaspoon of oil in frypan over medium heat. Add onion, and capsicum, stirring for 5 minutes or until onion softens. Set aside for 5 minutes to cool slightly
- Combine zucchini, beetroot, tomatoes, flour and cheese in a large bowl, stir onion mixture
- Whisk egg, milk and remaining oil in a small bowl
- Add to zucchini mixture and stir gently to combine
- Spoon into prepared tray and smooth down
- Bake for 40 minutes or until firm to the touch. Serve warm or cold.