Thursday, 24 January 2013

Vegetarian Zucchini and Corn Slice

This recipe is my vegetarian variation on that golden oldie " zucchini slice" that keep popping up in various cookbooks and recipe sites because it is  quick and tasty and healthy.

Corn is so plentiful and cheap at the moment that it makes perfect sense to add it. I scattered sunflower seeds over the top to add some chewy crunch .The red chili adds a little fire.And for a vegetarian version I left out the chopped bacon

I serve this up with some sweet chilli sauce, a baked potato and a large salad. For a vegetarian it can be a main, but  meateaters can enjoy it as a side and its good to eat at a barbecue. It can be served hot or at room temperature.


375 grams of courgettes ( about 3 medium sized )
1 large onion
1 red chily ( deseeded and finely sliced)
corn kernels scraped from one corn cob.
1 cup of grated cheese ( I used tasty cheddar)
1 cup of self raising flour
1/4 cup of oil
5 eggs slightly beaten
1/2 cup of sunflower seeds
salt and pepper


Rinse and microwave the corn cob in its husk for 3 minutes
Scrape the corn kernels from the cob with a knife.
Beat the eggs lightly
Mix all the ingredients except the sunflower seeds together and season
Spoon the mixture into a (16cm-26cm) tin
Scatter the sunflower seeds over the top
Bake in a moderate oven ( 180C-190C) for about 30-40 minutes until golden brown.

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