I love a quick and easy slice, that is tasty and nutritious. Mostly I make zucchini slice or the quinoa tuna bake from our website, but I wanted to try something a bit different, and this is what I came up with. It was super tasty, my kids ate it (which is rare) and I had enough left over for my lunch the next day as well #winning.

This would be great hot or cold, so perfect for school lunches or picnics.

Related recipe: vegetable stock paste

February 20, 2018
  • 15m
  • 45m
  • 1h
  • 1

Ingredients

  • 200 g cheese
  • 1 sweet potato
  • 1 carrot
  • 1 zucchini
  • 200 g rashers nitrate-free bacon
  • 4 egg
  • 150 g self-raising flour
  • salt and pepper
  • 1 tbsp. vegetable stock paste

Instructions

  1. Preheat oven to 170ºC. Grease and flour a large oven-proof dish (eg. a large rectangle casserole dish).
  2. Cut cheese into cubes, peel the sweet potato, carrot, and cut into chunks. Cut the zucchini into 2cm pieces.
  3. Get out a large mixing bowl as this recipe makes too much for your thermie to handle. Tip each ingredient into the larger bowl as you blitz it.
  4. Blitz cheese for 3 seconds/speed 7 or grate cheese - tip into bowl.
  5. Blitz sweet potato for 2-3 seconds/speed 6 or grate potato - tip into bowl.
  6. Blitz carrot and zucchini for 2-3 seconds/speed 6 or grate carrot and zucchini - tip into bowl.
  7. Add all other ingredients and mix well using a fork.
  8. Pour into prepared dish and spread out. Bake for approx. 45 minutes, until golden on the top.
  9. Served with a side salad and roast potatoes, or some homemade chips.