Recipe: Savory Slice
With the start of the new year, our household is high on personal resolutions. This year we are going to eat healthy, eat more vegetables, cut down on fried foods etc etc. Not sure how long we will be in ‘self-improving’ mode but until then my delicious savory slice will definitely tick most of your healthy requirements.
It is also a great way to get rid of leftover meat from the Sunday roast, so you can use whatever you have banging about the fridge. My savory slice fits perfectly into lunchboxes or can either be eaten as a main meal with a side order of salad or potato wedges. It is also a sneaky way to get those vegetables into legume adverse children.
Ingredients
1 medium zucchini or courgette, grated
1 small carrot, peeled, grated
1 medium red capsicum, finely chopped
100g cooked chicken (or meat of choice), chopped
3/4 cup grated cheese
1/2 cup all purpose flour
1/4 cup vegetable oil
4 eggs, lightly beaten
6 cherry tomatoes, halved
Method
Preheat oven to 180°C/160°C. Grease a 3.5cmdeep, 16.5cm x 26cm (base) slice pan.
Line base and sides with baking paper, allowing 2cm overhang at long ends. Combine zucchini, carrot, capsicum, meat, cheese and flour in a bowl.
Whisk oil and eggs together in a jug. Add egg mixture to vegetable mixture. Stir to combine. Pour mixture into pan. Smooth surface. Gently press tomatoes, evenly spaced, into top of slice.
Bake for 30 minutes or until a skewer inserted in center comes out clean. Cool in pan for 5 minutes.
Lift out onto a wire rack to cool. Cut into pieces and enjoy.
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