Zucchini and Feta Slice

I’ve been a bit slack with meal prepping lately. I’m working down at Barangaroo, Sydney at the moment and have just been overwhelmed with all the amazing food options there! (definitely a mark up from other areas of the CBD though). Anyway, have decided to get myself back on track and have dedicated this weekend to meal prepping my heart out.

I did some grocery shopping the other night and managed to grab a bunch of veggies that were super cheap! This included zucchini.

Zucchini is quite versatile and I love the taste of it. I wanted something that I could easily portion and freeze and so zucchini slice was the idea of the moment. My mum used to make this all the time in the past so I have adapted her recipe to suit what we had available in the fridge.

Zucchini and Feta Slice

What you’re going to need

6 eggs

1 cup self raising flour, sifted

3 tablespoons vegetable oil

2 medium zucchinis, grated

50 g feta

2 slices ham

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius.
  2. In a large bowl, add the eggs and sifted flour and whisk until well combined. Add all other ingredients and mix well with a wooden spoon.
  3. In a greased square baking dish, pour the mixture and gently shake the dish to make the top even.
  4. Bake in the oven for 40-45 minutes or until a skewer comes out clean from the centre.

And that’s it! Easy peasy.

Zucchini Slice

 

 

 

ANZAC Slice

So today it is ANZAC Day in Australia. A special day celebrated on the 25th April each year and this year marks 100 years since the landing in Gallipoli, Turkey. After attending a dawn service, I thought it would be an event appropriate bake today to make ANZAC slice! A modern twist on the traditional ANZAC biscuit! Here is what I came up with!

ANZAC SLICE

What you’re going to need

2 tablespoons olive spread

2 tablespoons maple syrup

1/2 cup flour

1/4 cup dessicated coconut

1/4 cup rolled oats

1/4 cup brown sugar

1 tablespoon water

1/4 teaspoon baking powder

Method

1. Preheat oven to 180 degrees celcius. Line and grease a square tin

2. Melt olive spread in the microwave. Mix in the maple syrup, water and baking powder.

3. Mix all of the other dry ingredients in a bowl. Add the liquid and mix together until well combined.

4. Spread mixture into the base of the tin (Mine was quite a thin layer but that’s how I like them). Bake for 30 minutes (the top should be soft when you touch it and the edges will be crispy)

IMG_6308