This freezable zucchini and salami slice is great for school lunch boxes or last-minute dinners. They're packed with cheddar cheese, eggs, brown rice & carrot.
2 zucchini, grated and squeezed
1 cup cooked brown rice
3 green spring onions, thinly sliced
100 g mild salami slices, chopped
1 cup grated grated reduced-fat cheddar cheese
1 carrot, grated
¾ cup self-raising flour
4 eggs, lightly beaten
⅓ reduced-fat milk
- Preheat oven to 180°C (160°C fan forced). Grease and line a 20cm x 30cm slice pan.
- Combine all ingredients in a large bowl with ¼ cup vegetable oil. Season and mix well. Transfer to prepared pan. Bake for 25 min or until firm. Cool for 15 min before slicing. Freeze in individual portions.