Get more goodness into the kids with this make-ahead zucchini and sweet potato slice. It’s an easy lunch box addition that freezes well, too.
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Heat a frying pan over medium-high heat. Cook the bacon, stirring, for 5 mins or until golden. Transfer to a plate lined with paper towel. Set aside to cool.
Combine the sweet potato, zucchini, spring onion, corn, peas, bacon, flour and cheese in a large bowl. Season. Stir in the egg and milk until well combined.
Preheat pie maker. Spoon 1/3 cup (80ml) of the sweet potato mixture into each pie maker hole and close the lid. Cook for 15 mins or until golden and firm to touch. (Alternatively, preheat oven to 180°C. Grease 16 holes of two 1/3-cup (80ml) muffin pans. Spoon sweet potato mixture evenly among prepared holes. Bake for 15-20 mins or until golden and firm to touch.) Transfer to a wire rack to cool. Repeat with the remaining sweet potato mixture. Set aside to cool completely. Place in an airtight container in the fridge for up to 3 days.
COOK. STORE. SAVE.
Clever storage: Love these little veggie pies? Make a double batch and freeze half. Wrap individually in foil, then store in an airtight container in the freezer for up to 3 months.