Zucchini and quinoa slice with semi-dried tomatoes
SERVES 8 PREP AND COOK TIME 40 MINUTES
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.