Carrot, Corn and Zucchini Slice

Ingredients

·        2 medium carrots, peeled, grated

·        1 medium zucchini, grated

·        1 cup frozen or tinned corn kernels

·        1 cup grated cheddar cheese

·        ½ tsp powdered onion

·        ½ tsp powdered garlic

·        ½ tsp salt

·        1 cup self-raising flour (gluten-free if preferred)

·        1/4 cup chopped fresh flat-leaf parsley leaves

·        4 Eggs, lightly beaten

·        1/4 cup milk

·        1/4 cup olive oil

Method

Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm (base) slice pan.

Squeeze all the excess moisture from the grated zucchini and carrot in a clean towel.

Combine carrot, zucchini, corn, onion, garlic, cheese, flour and parsley in a bowl. Season with salt and pepper. Stir in combined egg, milk and oil.

Pour mixture into the prepared slice pan and bake for 30 minutes or until golden brown and cooked through.