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biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
Parsnip and Zucchini Slice

Parsnip and Zucchini Slice

2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green zucchini
60g (1/2 cup, firmly packed) grated carrot
50g (1/2 cup, firmly packed) grated parsnip
2 green shallots, ends trimmed,finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated cheese (500g)
2 tbsp finely chopped fresh parsley
1 tbsp plain flour, sifted

Preheat the oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

The easy way to line a square cake tin with baking paper.

Heat the oil in a medium saucepan over medium heat. Add the zucchini , carrot , parsnip and shallots , and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.

Combine vegetable mixture, egg , cheese , parsley and flour in a large bowl and stir until well combined.

Spoon vegetable mixture into prepared pan and smooth the surface. Bake in the oven for 12 minutes or until set. Remove from the oven and set aside for 10 minutes to cool. Lift frittata from the pan and place on a plate to cool completely. Cut into 12 fingers to serve.

from: mouthsofmums.com.au
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