Zucchini Pea and Ricotta Slice
This vegetarian Zucchini Pea and Ricotta Slice is a delicious reinvention of the traditional Zucchini Slice. Packed with flavour and bursting with veggies this makes a fantastic non sandwich lunchbox recipe or a quick and simple weeknight meal.
35 min8 servings248 kcal
Ingredients
- 2 medium zucchini grated (around 250 grams)
- 100 grams of peas
- 6 eggs
- 1 cup of ricotta
- 1 cup of grated tasty cheese
- 1 tbsp finely chopped mint
- Zest and juice of half a lemon
- 1/2 tsp salt and freshly cracked pepper
- 1 cup of self raising flour
Instructions
- 1
Pre-heat your oven to 180c and grease and line a large rectangular (around 30cm x 20cm) ovenproof dish.
- 2
In a large bowl combine all of the ingredients except the flour
- 3
Slowly stir through the flour until just combined
- 4
Spoon in the mixture into your prepared dish
- 5
Cook for around 25 minutes or until lightly golden and set
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This recipe comes from goodiegoodielunchbox.com.au. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodiegoodielunchbox.com.au