Makes 4 cups
2 zucchini, grated
1 carrot, grated
1⁄2 onion, finely diced
125g tin corn, drained
1 tablespoon sundried tomatoes, diced
2 eyes of bacon, rind removed, finely diced 1⁄2 cup reduced fat tasty cheese, grated
1⁄3 cup white self-raising flour
1⁄3 cup wholemeal self-raising flour
1 tablespoon reduced fat feta, crumbled Freshly ground black pepper, to taste Sprinkle of basil and thyme
Preheat oven to 200°C. Combine zucchini, carrot, onion, bacon, corn, sun dried tomatoes, cheese, sifted flour and lightly beaten eggs. Season with pepper and a sprinkle of basil and thyme. Line a lamington or cake tin with baking paper. Pour mixture into the tin and bake for 30-40 minutes or until browned.
Nutrition information (per cup, which is 1/4 of this Zucchini Slice): kilojoules 1140, calories 273, protein 20g, fat 12g, saturated fat 5g, carbohydrate 19g, fibre 3.5g.
Hints and tips:
- For lots of flavour with little fat, choose sundried tomatoes vacuum packed with little oil.
- This recipe is suitable to freeze. Freeze in single serves to defrost for a quick and easy lunch.
- Try cooking in muffin trays for perfect portions.
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