Potato and Zucchini Slice
large zucchini grated and moisture squeezed out
cooked chat potatoes
skin removed and cubed (slice some for the top) OR 2 medium raw potatoes, peeled, grated and moisture squeezed out
spelt flour or gluten-free flour
Salt and pepper to taste
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
This slice would be dee-lish with some chopped ham or chopped cooked bacon!