Take home baking to the next level with this corn, zucchini and tomato bread. Great as an appetiser or side, it’s set to become your new go-to summer dish.
Serves88
Cook time40 mins40 minutes
Prep time14 mins14 minutes, + Cooling time
+ Cooling time
Start by preheating the oven to 200 degrees Celsius. Then grease a 20 centimetre by 30 centimetre lamington pan and line the base and sides with baking paper, allowing the sides to overhang.
Next, use a small serrated knife to cut down the sides of the corn to release the kernels. Place the corn kernels in a bowl with the zucchini, carrot, peas, spring onion and oregano. Season with salt and pepper. Add the flour and stir to combine. Add the eggs and stir until just combined.
Then fold in one cup of the fetta. Spoon the mixture into the prepared pan and smooth the surface. Arrange the tomatoes over the mixture in the pan and press down gently. Sprinkle with half the remaining fetta, and pop in the oven and bake for 35 to 40 minutes or until a skewer inserted comes out clean.
Set aside in the pan for 10 minutes to cool. To serve, sprinkle with the remaining fetta and basil and cut into pieces.
Ingredients
1 corn cob, husk and silk removed
1 zucchini, coarsely grated
1 carrot, peeled, coarsely grated
1/2 cup (60g) frozen peas, thawed
2 spring onions, thinly sliced
1/4 cup chopped oregano
1 1/2 cups (240g) wholemeal self-raising flour
5 Coles Australian Free Range Eggs, lightly whisked
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, allowing the sides to overhang.
Step 2
Use a small serrated knife to cut down the side of the corn to release the kernels. Place the corn kernels in a bowl with the zucchini, carrot, peas, spring onion and oregano. Season. Add the flour and stir to combine.
Step 3
Add the egg and stir until just combined. Fold in 1 cup (200g) fetta. Spoon mixture into the prepared pan and smooth the surface. Arrange the tomatoes over the mixture in the pan, gently pressing into the surface. Sprinkle with half the remaining fetta. Bake for 35-40 mins or until a skewer inserted in the centre comes out clean.
Step 4
Set aside in the pan for 10 mins to cool before transferring to a clean work surface. Sprinkle with the remaining fetta and cut into pieces to serve
Take home baking to the next level with this corn, zucchini and tomato bread. Great as an appetiser or side, it’s set to become your new go-to summer dish.
Method
Step 1
Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, allowing the sides to overhang.
Step 2
Use a small serrated knife to cut down the side of the corn to release the kernels. Place the corn kernels in a bowl with the zucchini, carrot, peas, spring onion and oregano. Season. Add the flour and stir to combine.
Step 3
Add the egg and stir until just combined. Fold in 1 cup (200g) fetta. Spoon mixture into the prepared pan and smooth the surface. Arrange the tomatoes over the mixture in the pan, gently pressing into the surface. Sprinkle with half the remaining fetta. Bake for 35-40 mins or until a skewer inserted in the centre comes out clean.
Step 4
Set aside in the pan for 10 mins to cool before transferring to a clean work surface. Sprinkle with the remaining fetta and cut into pieces to serve
