A firm favourite in my house with my kids. It’s just like a zucchini slice, only with more veggies, so maybe we should call it rainbow slice.  This can actually be breakfast, lunch, dinner, a veggie side or even a snack!

Serves: 4-6
Prep: 15 mins   Cook: 50 mins

Ingredients

• 1 onion
• 4 mushrooms
• 100g bacon or ham (try natural, nitrate-free ham)
• 1 tablespoon olive oil
• 2 carrots
• 1 large zucchini
• 6 eggs, lightly beaten
• 420g can of creamed corn (or drained corn kernels)
• 1 and 1/4 cup corn flour (or plain flour or wholemeal plain flour)
• 1 and 1/2 cup cheese (I used a combination of light tasty and Parmesan)

Directions

1. Preheat oven to 180°C
2. Dice onion, mushrooms and ham/bacon
3. Heat oil in a frypan and cook onions on medium heat for two minutes
4. Add mushrooms and bacon and cook for three to four minutes, leave to cool
5. Grate zucchini and carrots (squeeze grated veg in your hand over the sink to remove excess water)
6. Combine all ingredients in a large mixing bowl (only use half the cheese)
7. Transfer mixture to an ovenproof baking dish (I use a large rectangle one but you can also use a quiche dish), sprinkle with remaining cheese
8. Cook for about 50 minutes

Notes

You can change this as you like (some wilted spinach is lovely). Sometimes I leave out the onions and mushrooms. Sometimes I add diced pumpkin or grated sweet potato. You can also use this as a filling for quiche, and add some puff pastry or filo to the bottom.

If you like a firmer slice, then spread mixture between two dishes so you make a thinner but firmer slice.