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

 

 

 

Tuna Zucchini Pasta Salad

So I absolutely love seafood! Unfortunately seafood can be a bit expensive at times and also inconvenient as I only like buying seafood from specific places. However, tinned tuna is my saviour and it’s always an item on hand at home. I wanted to add some protein to this salad and as I was in a bit of a hurry, tuna was the easiest choice. For this recipe, I have loaded the salad with greens so that it is super healthy! Also the best thing about it too is that I did not use any oils. I made a dressing out of the smashed avocado which i lightly seasoned and then I mixed that through the salad to give it moisture. It works as a creamy dressing so was a perfect accompaniment for the zucchini. I like making salads because it forces you to be creative with ingredients you have readily available. It is incredibly easy to whip together and so there’s no excuse to reach for fried or “fast foods”. This will actually save you a bit of coin too.

Tuna Zucchini Pasta Salad

What you’re going to need

1 tin tuna (any kind is fine, a healthier option is to choose one in springwater as opposed to oil)

1/2 zucchini, julienned

handful baby rocket

handful baby spinach

1/2 avocado, mashed (to prevent making more washing up, just mash up your avo whilst it is still in the skin. Its works as a bowl!)

10 walnuts

salt and pepper

lemon juice (optional)

Method

1. Season the avocado with salt and pepper

2. Place the tuna, zucchini, rocket and spinach in a bowl and combine with tongs.

3. Scoop the avocado in and mix through until all the ingredients are coated with avocado

4. Top with walnuts.

5. Drizzle with lemon (optional)

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