Zucchini and Carrot Bake

 

Ingredients:

1 cup grated zucchini

1 cup grated carrot

½ cup self-rising flour

4 large eggs

½ cup grated cheddar cheese

¼ cup olive oil

1 small onion, finely chopped

1  garlic clove, minced

Salt and pepper to taste

Directions:

Preheat your oven to 350.

Grease and line an 8-inch square baking pan with parchment paper.

In a large bowl, combine the grated zucchini and carrot. Use  clean kitchen towel to squeeze out excess moisture from the vegetables.

Add the onion, garlic, and chopped herbs to the bowl.

In a separate bowl, whisk together the eggs, olive oil, and cheddar cheese until well combined.

Pour the egg mixture over the vegetables and mix thoroughly.

Gradually add the self-rising flour to the mixture, stirring until just combined. Season with salt and pepper.

Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.

Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until the slice is golden brown on top and set in the center.

Remove from the oven and allow to cool slightly in the pan 

KC's was closed Christmas and the day after. I knew there would lots of produce in the grocery cart which are a dollar a bag. I picked up cauliflower, tomatoes and zucchini all for a dollar a bag.  It was a great way to save some money and have fresh produce.