Roasted pumpkin zucchini slice? Yes please! Great for dinner, lunch or a snack. What more could you want.
Serves66
Cook time55 mins55 minutes
Prep time15 mins15 minutes, + 5 mins cooling time
+ 5 mins cooling time
Ingredients
200g peeled pumpkin, cut into 1cm pieces
2 tbs olive oil
1 brown onion, finely chopped
1 corn cob, husk and silk removed
1 zucchini, coarsely grated
1 carrot, peeled, coarsely grated
1 cup (240g) coarsely grated pumpkin
1 cup (240g) coarsely grated gold sweet potato
1 cup (150g) self-raising flour
1 cup (120g) coarsely grated cheddar
5 Coles Australian Free Range Eggs, lightly whisked
1/4 cup (60ml) milk
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 180°C. Line a baking tray with baking paper. Place pumpkin pieces on lined tray. Spray with olive oil spray. Bake for 15 mins or until tender.
Step 2
Meanwhile, grease a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang. Heat 1 tsp of the oil in a medium frying pan over medium heat. Cook the onion, stirring, for 5 mins or until onion softens. Set aside for 5 mins to cool slightly.
Step 3
Use a sharp knife to cut down the side of the corn to release the kernels.
Step 4
Combine the zucchini, carrot, grated pumpkin, sweet potato, flour, cheddar, half the corn and half the roasted pumpkin in a large bowl.
Step 5
Whisk egg, milk and remaining oil in a small bowl. Add to zucchini mixture. Stir to combine. Season. Spoon into the prepared pan and smooth the surface. Sprinkle with the remaining corn and roasted pumpkin.
Step 6
Bake for 40 mins or until the slice is firm to the touch. Serve warm or at room temperature.
5 Coles Australian Free Range Eggs, lightly whisked
1/4 cup (60ml) milk
Description
Roasted pumpkin zucchini slice? Yes please! Great for dinner, lunch or a snack. What more could you want.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place pumpkin pieces on lined tray. Spray with olive oil spray. Bake for 15 mins or until tender.
Step 2
Meanwhile, grease a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang. Heat 1 tsp of the oil in a medium frying pan over medium heat. Cook the onion, stirring, for 5 mins or until onion softens. Set aside for 5 mins to cool slightly.
Step 3
Use a sharp knife to cut down the side of the corn to release the kernels.
Step 4
Combine the zucchini, carrot, grated pumpkin, sweet potato, flour, cheddar, half the corn and half the roasted pumpkin in a large bowl.
Step 5
Whisk egg, milk and remaining oil in a small bowl. Add to zucchini mixture. Stir to combine. Season. Spoon into the prepared pan and smooth the surface. Sprinkle with the remaining corn and roasted pumpkin.
Step 6
Bake for 40 mins or until the slice is firm to the touch. Serve warm or at room temperature.
