Zucchini Slice

This zucchini slice recipe is wonderful to eat all year round.  In Summer I serve it with salad,  a baked potato and fish.  In Winter it's served with rice,  steamed veggies and any meat.  My girls don't like zucchini as a vegetable but they'll happily eat my zucchini slice.  I think it's the cheese on top that makes it appealing.

2 large zucchinis,
1 large carrot,
1 large potato
A couple of pieces of pumpkin ( optional ).
2 eggs
2/3 cup of plain flour
Salt,  pepper,  garlic granules or powder to taste
1 tablespoon of chives or parsley ( dried or fresh )
1 tablespoon of onion flakes or 1/2 a finely diced fresh onion

Grate the zucchini,  carrot,  potato and pumpkin.
Squeeze all the juice from the grated veggies
Place all the grated veggies into a large bowl and mix together.
Add the eggs,  flour and seasonings and mix well
Place into a large greased oven / casserole dish and pat down with your hand..
Top with grated cheese and bake at 180 degrees Celsius for 1 hour.

NOTES -

*  This recipe is interchangeable. Any veggie listed can be increased or deleted depending on what you have on hand

*  Using a food processor makes light work of all the grating.

*  This recipe is easy to double or triple if you have an abundance of zucchinis.

*  I sometimes add ham or bacon but this does increase the cost of the slice..

*  Can be frozen.  I cut up into portion sizes, and place squares of cut up cereal packet between each slice.  Then cling wrap and place in a freezer bag.

*  Keeps for up to one year in the freezer or 48 hours in the fridge.   

Slabs of zucchini slice