Tuna and zucchini slice
Try this zucchini slice with tuna. It makes for an easy and tasty lunch option that’s ideal for lunch boxes.
Note: + cooling time
- 125g frozen spinach, thawed
- 1 small brown onion, finely chopped
- 425g can tuna in springwater, drained
- 1 zucchini, thinly sliced
- 1/2 cup (60g) shredded tasty cheddar
- 1/2 cup (75g) self-raising flour
- 6 Coles Australian Free Range Eggs, lightly whisked
Preheat oven to 180°C. Grease a 16cm x 26cm (base measurement) slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
Squeeze excess liquid from spinach and discard the liquid. Place spinach in a large bowl with the onion, tuna, zucchini, cheddar, flour and egg. Stir until the mixture is well combined. Spoon into the prepared pan and smooth the surface. Bake for 25 mins or until golden and the slice is firm to the touch. Set aside in the pan to cool completely.
Transfer the slice to a clean work surface. Cut into pieces to serve. (To freeze, wrap individual pieces in plastic wrap. Freeze for up to 3 months. Thaw overnight in the fridge before adding to lunch boxes.)
Serve with unsalted popcorn, dried fruit, grapes and halved strawberries
Eat the rainbow
This slice is packed with green veg. For more nutrients and colour, add grated pumpkin or carrot to the mix.