High-Protein Vegetable Slice
Non your nan’s zucchini slice – this high protein vegetable slice is everything you need to bridge the gap between lunch and dinner. The perfect after school snack, or office pick-me-up.
We have crammed it full of veggies and boosted the flavour with a sneaky little bit of bacon. If you’re after a portable high protein snack that you can easily prepare in bulk in advance you really can’t go past this.
Looking for more snack-spiration? There are plenty more snack recipes on the blog as well as other high protein recipes
High-Protein Vegetable Slice
Preheat Oven to 180oC and line a 12" square baking pan (alternatively 12 cup capacity pan such as a 10" springform pan)
Grate Zucchini & Carrot and drain out as much liquid as you can through a sieve. (If your sieve is too coarse or you only have a colander, you can line with paper towel before pressing down on your grated vegetables to drain out some liquid without loosing too many grated pieces).
If you haven't yet drained your corn - do so now.
Chop up your bacon and spring onions into small pieces.
In a mixing bowl, combine your grated vegetables, corn, bacon, spring onions, flour & baking powder. Mix to combine so that your ingredients are evenly coated with flour.
In a seperate small bowl, break and whisk each of the 6 eggs - adding to your main mixing bowl one at a time. The main reason for doing this seperately is so that if you get a bad egg you don't ruin the whole mix. You could crack the eggs all into the main bowl and stir to combine if you're feeling lucky and hate washing up.
Add the two remaining cheeses (grated tasty & cottage cheese). Stir the mixture again so that all the ingredients are combined.
Pour the combined mixture into your prepared pan and bake in your 180oC Oven for 30mins (at this point test with a wooden skewer for doneness.) If it's still wobbly and liquid in the center give it 5-10 more minutes.
Let cool in the pan 10mins upon removing from the oven, then transfer to a baking rack to cool completely before slicing and serving.
Ingredients
Directions
Preheat Oven to 180oC and line a 12" square baking pan (alternatively 12 cup capacity pan such as a 10" springform pan)
Grate Zucchini & Carrot and drain out as much liquid as you can through a sieve. (If your sieve is too coarse or you only have a colander, you can line with paper towel before pressing down on your grated vegetables to drain out some liquid without loosing too many grated pieces).
If you haven't yet drained your corn - do so now.
Chop up your bacon and spring onions into small pieces.
In a mixing bowl, combine your grated vegetables, corn, bacon, spring onions, flour & baking powder. Mix to combine so that your ingredients are evenly coated with flour.
In a seperate small bowl, break and whisk each of the 6 eggs - adding to your main mixing bowl one at a time. The main reason for doing this seperately is so that if you get a bad egg you don't ruin the whole mix. You could crack the eggs all into the main bowl and stir to combine if you're feeling lucky and hate washing up.
Add the two remaining cheeses (grated tasty & cottage cheese). Stir the mixture again so that all the ingredients are combined.
Pour the combined mixture into your prepared pan and bake in your 180oC Oven for 30mins (at this point test with a wooden skewer for doneness.) If it's still wobbly and liquid in the center give it 5-10 more minutes.
Let cool in the pan 10mins upon removing from the oven, then transfer to a baking rack to cool completely before slicing and serving.
Notes
The best way to do this is find some fun cookie cutters, i.e. dinosaur shapes (or stars and hearts) and cook the slice in a slightly larger pan/tray to make a slightly thinner sheet.
Once cooked and fully cooled you can cut out the fun shapes with your cookie cutter and you can snack on the scraps!
You can add the leftover cuttings to scrambled eggs, or mush back together and fry as veggie hash patties with eggs for breakfast.
Key Ingredients
Cannot wait to make this great snack. I love the original So trying this recipe revamped will be a real treat.
My kids – 6, 4 & 2 and Husband devoured this (to the point that there wasn’t any left for my lunch the following day). Even my 6 year old who detests zucchini had a second slice.