After a long, hot summer at home, the kids are finally back at school and already complaining about their Vegemite sandwiches.
And who can blame them?
No matter how good the “mite” might taste on a Sunday morning, with a slab of butter on freshly baked bread, there’s nothing particularly inspiring about a slightly soggy Vegemite sandwich that’s been sitting in a lunchbox for four hours.
From a nutritional perspective, a good mix of protein, calcium and vegetables at lunchtime is also much more likely to keep your little ones going until the bell rings, than bread and spread.
One of our favourite go-to lunch box fillers is zucchini slice, and the best zucchini slice recipe we’ve come across is from our very own Aussie Master Chef, Julie Goodwin.
We’ve adapted her recipe ever so slightly to include Australian Extra Virgin Olive Oil (AEVOO) for a healthier, antioxidant rich version of the classic, and have added a few extra vegetables and herbs in too.
It’s simple, delicious, nutritious and will have the kidlets asking for more!
INGREDIENTS
1 cup Australian Extra Virgin Olive Oil (AEVOO)
4 zucchinis, grated
2 carrots, grated
1 cup corn kernels (frozen or canned are fine)
1 handful parsley, finely chopped
2 large brown onion, finely chopped
6 rashers bacon, finely chopped
2 cups cheddar cheese, grated
2 cups self-raising flour
10 eggs
Salt and cracked black pepper
METHOD
Preheat the oven to 170°C, then grease and line a large baking tray with baking paper.
Combine zucchini, carrot, corn, parsley, onion, bacon, flour and cheese in a large bowl, then add the Australian Extra Virgin Olive Oil and beaten eggs. Mix together thoroughly to ensure the flour is combined with the rest of the ingredients.
Season with a little salt and pepper (if your kids don’t like cracked pepper, a dash of white pepper will do), then pour into the lined baking tray.
Place the tray into the oven and bake for 45 mins until set and lightly golden on the top.
Allow to cool slightly before cutting into squares for the perfect lunchbox treat!