- Prep Time:15 mins
- Cook Time:20 mins
Zucchini, Corn & Feta Slice
This lighter twist on a traditional zucchini slice doesn’t make any sacrifices when it comes to flavour. The sweet corn kernels are a classic match with the savoury slice and you can easily boost the vegie count by folding some asparagus into the mixture before popping into the oven. It’s beautiful served warm straight from the oven or even better packed up in a picnic and enjoyed under the shade of a tree.
Original recipe by Simply Great Meals | 2.2.15
+1 425g Edgell Asparagus Cuts & Tips
- 2 medium zucchini
- 420g can Edgell Corn Kernels – No Added Salt, drained
- 1 spring onion, chopped
- 100g reduced fat feta, diced
- 3 eggs, beaten
- 1 cup self-raising flour
- Pinch cracked black pepper
- 1 tablespoon grated Parmesan cheese
Grate zucchini and squeeze out excess liquid. Place in a bowl with drained Edgell Corn Kernels, spring onion, feta, beaten eggs, flour and black pepper. Stir to combine.
ADD DRAINED EDGELL ASPARAGUS CUTS & TIPS. GENTLY FOLD THROUGH.
Spoon into a 18cm x 27cm paper lined ovenproof dish, sprinkle with 1 tablespoon grated Parmesan cheese and bake at 180°C for 20 minutes.
Cut into slices and serve warm or cold.
This slice is great for lunches and picnics.
If serving cold, leave the slice in the pan to cool. This will make it easier to slice.
Healthy Tip: Use reduced fat parmesan cheese, and enjoy a slice with a garden salad on the side.