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Roasted pumpkin zucchini slice recipe
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Roasted pumpkin and zucchini slice: perfect for dinner and leftover lunches.
Ingredients:
  • 200g peeled pumpkin, cut into 1cm pieces
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 1 corn cob, husk and silk removed
  • 1 large zucchini, coarsely grated
  • 1 carrot, peeled, coarsely grated
  • 240g pumpkin
  • 240g sweet potato
  • 150g self-raising flour
  • 120g cheddar cheese
  • 5 Free Range Eggs, lightly whisked
  • ¼ cup (60ml) milk
Instructions:
  • Preheat your oven to 180°C. Line a baking tray with parchment paper and arrange the pumpkin pieces on it. Give them a quick spray with olive oil. Bake for about 15 minutes until tender.
  • Prepare a 20cm x 30cm lamington pan by greasing and lining it with baking paper, leaving extra paper on the sides. Heat 1 tsp of oil in a medium frying pan over medium heat. Sauté the onion for 5 mins until softened. Allow to cool for 5 mins.
  • Slice the corn down the side with a sharp knife to release the kernels.
  • In a large bowl, mix together the onion, zucchini, carrot, grated pumpkin, sweet potato, flour, cheddar, half of the corn, and half of the roasted pumpkin.
  • Combine whisked egg, milk, and remaining oil in a small bowl. Pour into zucchini mixture and stir to combine. Season mixture, then transfer to the prepared pan, smoothing the surface. Top with remaining corn and roasted pumpkin.
  • Bake for 40 minutes or until the slice is firm to the touch, then serve warm or at room temperature.

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