A lot of my “go to” recipes are meals made by friends which I really like. My friend T has made a yummy zucchini slice a couple of times which tastes really good and looks easy to make. While in negotiations to get T's recipe, I happened to be flipping through a booklet that I received from Sanitarium - it had a recipe that was very similar to T’s so decided to make it for dinner. This recipe was great – I liked that it had wholemeal flour in it and it turned out very light and tasty. Plus the most work involved dicing and sautéing the onions and grating the cheese and zucchinis – too easy!
I think I would make this once or twice a month as the ingredients are readily available and it’s perfect for both lunch and dinners, served with a simple green salad. The original recipe included carrot and corn which I’ll try next time. T also added bacon to her mix which you can dice and cook at the same time as the onion.
Adapted from Sanitarium’s Mini Vegetable Frittatas
2 tsp oil
1 onion, finely chopped
2 large zucchinis, grated
1 spring onion, chopped
½ cup tasty cheese, grated and TBSP of grated parmesan
½ cup wholemeal self raising flour
½ tsp salt
3 eggs, lightly beaten
¼ cup oil (I used canola oil)
Seed mix of pepitas, sunflower kernels, pinenuts and sesame seeds to sprinkle on top
1. Heat oil in a frypan and sauté onion until soft. Place in a large bowl.
2. Add zucchini, spring onion, cheese, flour and salt to the bowl.
3. Combine eggs and oil and stir into vegetable mixture.
4. Spoon mixture into lightly greased baking pan. Sprinkle with seeds and bake in a moderate oven, 180ºC, for 40 mins or until golden brown and cooked all the way through.