This Zucchini slice is great for a quick grab and go breaky, lunch or dinner.
I quite often make this on a Sunday afternoon in preparation for a nutritious breakfast for my kids in the morning, with plenty of left overs for school lunches the next day.
It provides a good serving of veggies, protein and healthy fats to provide nourishment and prolonged energy.
Zucchini is such a versatile vegetable, that is great baked, used as zoodles, fritters or slice! It is high in fibre and vitamins and minerals such manganese and Vitamin C.
Zucchini is an all round good guy!
2 x zucchini
1 x Carrot
1 x large onion
2 x cloves of garlic finely grated
2 x cups of spinach leaves/ silverbeet /or kale finely chopped
6 x eggs beaten
3 x rashes of quality bacon chopped
½ feta cheese (if dairy is tolerated) or goats cheese chopped
3 x Tablespoons of nutritional yeast (optional - but yummy!)
Preheat oven to 180 degrees
Line an oven dish with baking paper.
Grate vegetables by hand or use food processor.
Spread vegetables evenly on to baking paper.
Spread bacon evenly onto baking paper
Whisk eggs and combine nutritional yeast. Poor over vegetable mixture.
Sprinkle with Feta and Spinach. Push down spinach so its wet.
Bake for approx 40 mins on 180 degrees until firm