Zucchini Slice

I never get sick of baked zucchini slice. It is in fact what my regular breakfast, snack and lunch looks like. Even if the base is pretty much same, I can be creative and change the toppings and fillings depending on what I feel like to have or what I have in the fridge. I can happily have it at any time of the day either served warm or cold. It lasts well in the fridge for up to a week so you can make on the weekend and take it to work lunches. You can serve a little green salad on the side or even top with smoked salmon, sliced chicken breast or whatever protein you like.

zucchini slice

Ingredients (serves 4)

1 tbsp coconut oil
1 small zucchini grated
1 small carrot grated
1 small brown onion sliced fine
1 cup of Parmesan cheese grated
1 cup of cooked lentils
1 cup of wholemeal flour
3 eggs
50g feta cheese
1/2 tsp of chili flake
salt and pepper to taste

Heat coconut oil in a frying pan over medium heat. Add the zucchini, carrot and onion, season with salt and pepper and cook for 5 minutes until lightly golden. Place in a large bowl with cooked lentils, lightly beaten eggs, flour, grated cheese and chili flake. Mix to combine and spoon the mixture into a baking dish lined with baking paper. Top with crumbled feta cheese on top and bake in the preheated oven (180) for 35-40 minutes until golden and cooked. Allow to cool before slicing.