Carrot and Zucchini Slice

 
Scott came home with a load of homegrown carrots, parsnips and a zucchini from Sally, so after using some in soup, I made a carrot and zucchini slice for tea, Cerys loved it.

She had some for her tea and lunch next day.

Ingredients

6 eggs

1/3 cup milk

3/4 tsp salt

pepper to taste

2 tsp dried parsley

1/4 tsp ground paprika

1 onion, finely chopped

1 clove garlic, minced

1 cup grated cheese

2 medium carrots, grated

1 large zucchini, grated

120g plain flour

1 1/4 tsp baking powder

Method

1.  Preheat oven to 180 C. Line a 20 x 30 cm baking tin with greaseproof paper.

2.  Remove moisture from zucchini by squeezing between your hands.

3.  In a large mixing bowl, whisk together eggs, milk salt, pepper, parsley and paprika.

4.  Stir in onion, garlic, cheese, carrots and zucchini. Add flour and baking powder, mix together well.

5.  Pour mixture into prepared baking tin, spread surface evenly.

6.  Bake for 45-50 minutes or until set and golden on top.

7.  Allow to cool in tin for 10 minutes, remove from tin and cut into desired slices.