Zuc­chini and quinoa slice with semi-dried toma­toes

SERVES 8 PREP AND COOK TIME 40 MIN­UTES

Australian Women’s Weekly NZ - - CONTENTS -

5 eggs ½ cup (75g) self-rais­ing flour 1 cup (250ml) milk 3 medium (350g) zuc­chini, grated coarsely 1 cup (120g) grated ched­dar cheese ⅓ cup (70g) white quinoa, rinsed ¼ cup (35g) finely chopped semi-dried toma­toes ¼ cup coarsely chopped flat-leaf pars­ley leaves

1 Pre­heat oven to 200°C (180°C fan­forced). Grease and line a 17cm x 23cm shal­low bak­ing dish with bak­ing pa­per. 2 In a large bowl, whisk to­gether the eggs and flour, then grad­u­ally add the milk. Stir in the zuc­chini, ched­dar, quinoa, toma­toes and pars­ley. Sea­son with sea salt and freshly ground black pep­per. 3 Pour the mix­ture into the pre­pared dish. Bake for 25 min­utes or un­til golden brown and slightly risen. Al­low to cool in the pan. 4 Cut into slices. Store in the re­frig­er­a­tor ready to pop into lunch­boxes or for af­ter-school snacks.

Not suit­able to freeze or mi­crowave.

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