Zucchini, Carrot and Sunflower Seed Slice

zucchini slice

This recipe is ideal if you have a glut of zucchinis or tromboncinos in your garden.

Serves: 8

Recipe supplied by Linda Woodrow


  • Turn the oven on to heat up.
  • Grate 1½ cups of carrot, 1½ cups of zucchini, and one onion.
  • Put them all in a heavy pan with a good swig of olive oil and fry, stirring occasionally, for a few minutes. The idea is just to heat the vegetables through, soften them, and evaporate a bit of moisture.

While they are cooking, blend together:

  • ½ cup of  cottage cheese
  • 3 eggs
  • a good handful of flat leaf parsley leaves
  • 1 big tablespoon of wholemeal plain flour
  • salt and pepper

Next steps:

  • Grease an ovenproof dish well.  I have a square, pyrex dish 20 cm square that is perfect for it.  You may like to line the base with greaseproof paper – it does come out without it but it makes a little less risk of sticking.
  • Mix the egg, cottage cheese and parsley mix with the vegetable mix.
  • Add 1/3 cup sunflower seeds and mix well.
  • Tip into the oven dish and smooth out the top.  Sprinkle the top with grated cheese.
  • Bake in a hot oven for 15 minutes until golden on top.
  • Allow to cool for about 5 minutes, then tip it out and slice into little squares or fingers.
  • Serve on a platter to share, with chili jam or chutney or homemade tomato sauce, or cold in a lunch box or picnic basket.

This recipe was supplied by Linda Woodrow – See – http://witcheskitchen.com.au/ – for more great recipes.


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