Curry zucchini slice

At a glance

Preparation time: 50 minutes

Difficulty: Medium

Serves: 10 to 12

Ingredients

• 1 brown onion
• 2 zucchinis
• 2 carrots
• 1 teaspoon canola oil
• 2 teaspoons curry powder
• 6 eggs
• ½ cup grated cheese (reduced fat if available)
• ½ cup self-raising flour (wholemeal if available)
• Spray oil or baking paper

Steps

1. Preheat oven to 200°C (180ºC fan forced).
2. Spray a large baking dish with oil or line with baking paper.
3. Chop the onion by removing the outer skin and chopping it into very small pieces. Set aside on chopping board.
4. Grate zucchini and carrot into a small bowl and set aside.
5. Heat a large frypan and add oil. Wait until the oil sizzles a little and then add onion and cook until soft. Add curry powder and stir to coat the onion until fragrant. Transfer onion to a large heat proof bowl.
6. Add eggs, zucchini, carrot, grated cheese and flour to the onion. Mix everything together using a spoon until combined.
7. Pour the mixture into the baking tray.
8. Bake in the oven for 40 minutes or until firm and golden brown.
9. Allow to cool for 10 minutes before cutting into slices*.

*Tips

• Serve hot or cold, a healthy favourite for children and adults.
• Great to take on a picnic, served as a finger food cut into small squares.

This recipe was published in the Tucker Our Kids Love resource by the Aboriginal Lunchbox Connection program (2022), Central Coast Local Health District.

Watch how to make it

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