Potato and Zucchini Slice

Sunday’s cook ups can take us to some seriously yummy places.

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This week I threw together this tasty Potato and Zucchini Slice for lunch and it was massive tasty hit for the whole family! Make a double batch and voila, you have lunchboxes set for the next day! 

If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch! 

Potato and Zucchini Slice

Brenda Janschek
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 10

Ingredients
  

  • 2 large zucchini grated and moisture squeezed out
  • 6 cooked chat potatoes skin removed and cubed (slice some for the top) OR 2 medium raw potatoes, peeled, grated and moisture squeezed out
  • 1 cup parmesan grated
  • 1 cup cheddar cheese grated
  • 6 eggs lightly beaten
  • 3/4 cup spelt flour or gluten-free flour
  • ½ cup butter melted
  • Salt and pepper to taste
  • Olive oil
  • 1 tablespoon dried rosemary

Instructions
 

  • Preheat oven to 180C
  • Grease and line a 20 cm x 20 cm baking tin
  • Mix all the ingredients together until well combined.
  • Pour into the baking tin, pop slices of potato on the top, brush with olive oil and sprinkle over rosemary.
  • Bake for 30 – 35 mins until golden or when eggs are firm.
  • Serve with your favourite salad or cut up vegetables

Notes

This slice would be dee-lish with some chopped ham or chopped cooked bacon!
I love seeing you create my recipes, so please send me your photos.  And if you share on social please tag me on instagram @brendajanschek or facebook.

Other recipes you might also like are my Mini Quiches and Healthy Lasagna.

Bren x

The Wholefood Collective

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