Tuna and Zucchini Slice
Not everyone is into zucchini slice – so if you don’t dig bacon (what’s wrong with you!) – and prefer tuna – than this is the recipe for you. Makes for a super frugal weeknight dinner and kids love it. Feel free to grate a heap more vegetables in there if you wish – and for extra zing, add a teaspoon of curry powder to the mix!
Tuna and Zucchini Slice
6
servings10
minutes35
minutes220
kcal45
minutesLight, wholesome, and perfect for lunchboxes, this tuna and zucchini slice is quick to make and freezer-friendly. Packed with protein and veggies, it’s a versatile meal for breakfast, lunch, or a simple family dinner.
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Ingredients
3 medium size Zucchinis
1 425 gram tin Tuna, drained
1 gram Garlic clove, minced
1 Brown onion, diced
1 cup Self raising flour
1 cup Cheddar cheese, grated
4 Eggs
2 tbsp Butter
Directions
- Preheat the oven to 180 degrees.
- Line a lamington tin or similar size with baking paper and set aside.
- Place the chopped onion and garlic in a microwave proof bowl and cook on HIGH for 2 minutes.
- Grate the zucchini and squeeze all the excess liquid out.
- Place the grated zucchini in a bowl with all the other ingredients except for the cheese.
- Mix well until combined.
- Pour into the tin and top with the grated cheese.
- Bake for 40 minutes or until golden on top and cooked through
- Bake for 40 minutes or until golden on top and cooked through
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…