This healthy zucchini slice has added potato, capsicum and salami, and will get the thumbs up from the kids!
- Preheat oven to 180°C/160°C fan-forced. Grease a 5.5cm-deep, 20cm x 26cm (base), 25.5cm x 32cm (top) enamel roasting pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
- Place potato in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 2 minutes. Set aside to cool.
- Meanwhile, heat 2 teaspoons oil in a large frying pan over medium-high heat. Add salami. Cook, stirring, for 5 minutes or until browned. Add garlic. Cook for 1 minute or until fragrant. Set aside to cool.
- Place cooled potato and salami in a large bowl. Add capsicum, zucchini, peas, onion, parsley, 11⁄2 cups tasty cheese, parmesan and flour. Mix well to combine.
- Whisk eggs, remaining oil and milk together in a bowl. Add to vegetable mixture. Mix well to combine. Season with salt and pepper. Pour mixture into prepared pan, spreading to level. Sprinkle with remaining tasty cheese. Bake for 40 minutes or until top is golden and mixture is firm to touch. Stand for 15 minutes. Serve warm or cold.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set