|I love how 'gentle' the ingredients look here.|
It is straight forward to make and can be enjoyed hot out of the oven with a green salad, crusty bread and tasty butter.
|Mix mix mix|
I use it mainly for the children's lunches. It's a little protein hit with extras that they love. Master 1 loves it and for me that's reason enough to make it. It's great also to pop into small containers for snacks on the go.
|Master 5 is a great help with this step - great for fine motor |
skills practice and concentration.
1 large zucchini, grated
1 carrot, grated
3 slices of ham off the bone, chopped
chunk of colby cheese, grated
1/4 leek, finely chopped
handful of continental parsley, chopped
1 1/2 - 2 cups self raising flour
salt & pepper
2 tomatoes, sliced
1 Heat oven to 180 degrees celcius. Line baking tray with greaseproof paper. I've used a 35cm x 20cm x 7cm baking dish for this quantity.
2 In a big bowl mix the zucchini, carrot, ham, leek, parsley and cheese.
3 Add the flour 1 cup at a time and mix. Add enough to coat all the ingredients.
4 Mix eggs in a separate bowl with a fork and add to dry ingredients. Mix to coat. Ensure all the mixture is mixed in completely.
5 Season with salt and pepper.
6 Arrange sliced tomatoes on top and finish off with a dusting of Parmesan cheese.
7 Bake for 50-65 minutes or until cooked through. I use the fan force setting when time is limited which decreases the overall baking time.
Once cool, lift up what's left in the baking paper and place into a container and into the fridge.
|Dusting of parmesan|
red capsicum, chopped finely
cold roast vegetables
sliced cherry tomatoes on top
tomatoes in the mixture instead of just on top ...