Zucchini and carrot bake

Cooking Vegetarian Zucchini and carrot bake

Detailed step-by-step description of how to cook the dish "Zucchini and carrot bake". Try it by all means

Lables: Low carb Lower gi Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180°C. Grease and line a 22cm base measurement cake pan.
  2. Combine zucchini, carrot and onion in a bowl. Add flour, eggs, oil and cheese. Season and stir until well combined.
  3. Pour mixture into cake pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
  4. Place tomatoes onto a lined baking tray and spray with oil. Season. Place tomatoes into the oven, over the bake, for the last 15 minutes of cooking time or until tomatoes are tender. Serve with bake.
  5. Variation: Add 150g chopped, shaved ham to the mixture in Step 2, if desired.

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5 zucchini, grated
2 carrots, grated
1 brown onion, halved, thinly sliced
1 cup self-raising flour, sifted
5 eggs, lightly beaten
1/2 cup extra light olive oil
1 cup grated tasty cheese
8 trussed small tomatoes
olive oil spray

Adv

Autors
Preparation time
15
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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