Zucchini slice is an absolute winner for school lunches because it tastes just as good (if not better!) cold.
Making the slice into muffins makes it a little easier for kids to eat on the go at school, and they are the perfect portions for freezing.
For more budget-friendly and easy back to school recipes check out our IGA reviews.
Ingredients (makes 12 mini muffins )
- 2 zucchini, grated
- 2 eggs
- 1/2 cup self raising flour
- 1/2 cup grated cheese
- 1/2 cup canned corn
- 1 teaspoon olive oil
- mixed herbs to taste
Method
- Grate the zucchini coarsely.
- Mix zucchini with eggs, flour, cheese, corn, olive oil and herbs.
- Spoon mixture into muffin tins.
- Bake for 25 minutes at 180.
Post a comment
To post a review/comment please join us or login so we can allocate your points.