Corn & Zucchini Slice
Recipe from the Grain-Based Snack Resource, funded by NSW Health
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Preheat fan-forced oven to 200°C.
Add all ingredients into a bowl and with a wooden spoon, mix until well combined.
Pour mixture into baking tins. Using the back of a metal tablespoon, flatten the mixture into an even layer. Finish by sprinkling a little more cheese on top.
Bake for 40-45 minutes until golden and cooked through. Cooking time may be longer if baking multiple trays at once; rotate trays in oven if needed.
Remove from oven. Let stand for 10 minutes before cutting into portions.
Serve warm or cold.
Variations
- Substitute the corn for other vegetables such as peas, capsicum or grated carrot. Use vegetables in season to reduce costs and maximise flavour.
Tips
- To make savoury corn and zucchini muffins, bake in a muffin tray instead.
Serving Size 50g
Servings 20
Ingredients
Directions
Preheat fan-forced oven to 200°C.
Add all ingredients into a bowl and with a wooden spoon, mix until well combined.
Pour mixture into baking tins. Using the back of a metal tablespoon, flatten the mixture into an even layer. Finish by sprinkling a little more cheese on top.
Bake for 40-45 minutes until golden and cooked through. Cooking time may be longer if baking multiple trays at once; rotate trays in oven if needed.
Remove from oven. Let stand for 10 minutes before cutting into portions.
Serve warm or cold.
