Ingredients
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1 medium zucchini, grated
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1/3 cup frozen peas
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1 tablespoon water
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4 spring onions, chopped
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1/2 cup reduced-fat cheddar cheese, grated
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4 eggs, lightly beaten
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1/4 cup reduced-fat milk
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1/4 cup fresh herb, chopped (parsley, mint, chives, basil)
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8 cherry tomatoes, halved
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1 tablespoon fresh basil leaf, torn, optional for serving
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1 garlic clove, crushed
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1 carrot, grated
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1/2 cup self-raising flour
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1/3 cup corn kernel
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1/3 cup reduced-fat feta cheese, crumbled
Instructions
- Heat a non-stick frypan, add zucchini, carrot, peas, corn, garlic and water and cook until just softened. Cool slightly.
- Combine the cooked vegetables with spring onions, cheddar, feta, eggs, milk, herbs and flour.
- Spoon the mixture into a lined 28cm x 18cm slab pan. Stud the cherry tomatoes onto mixture decoratively and bake at 180°C for 35 minutes or until golden and cooked.
- Rest for 10-15 minutes before sprinkling with basil, slicing into small squares and serving.