Yoghurt vegetable slice

I’m fussy when it comes to vegetables. I don’t eat enough of them, I don’t eat them by choice and growing up I would refuse to eat them. A small, round Greek girl running away from zucchini, eggplant and tomato – that was unheard of! As an adult I know I have to eat them so I am always looking at ways to ‘hide’ them. This vegetable slice is a perfect example. Excellent for children or children-like-adults such as me!

Ingredients
  • 1 zucchini - grated
  • 2 small potatoes - grated
  • 1 carrot - grated
  • 1 onion – cut finely
  • 100g corn
  • 150g Ricotta
  • 1.5 teaspoon of mixed herbs
  • 1 garlic clove – cut finely
  • ½ cup S/R flour
  • 3 eggs
  • 1/3 cup yoghurt
  • Salt and pepper

Method:
  • Pre-heat oven at 200 degree fan-forced
  • Grease a tray approximately 20cm x 15cm
  • Grate zucchini, small potatoes, carrot and onion in a food processor
  • Add corn, ricotta, herbs and garlic to the grated vegetables
  • Sift in flour and mix well
  • Mix eggs in a separate bowl and add to the vegetable mixture. Stir until combined
  • Mix in Greek yoghurt
  • Add salt and pepper to taste
  • Pour mixture into tray
  • Cook for approximately 40 minutes or until brown and firm
  • Let stand for 15 minutes until cool


You can serve this warm or cold. If you serve it warm, the base will be a bit soft so handle with care. This slice is a great lunch box treat or dinner side.

My farewell fun yoghurt fact – “Bulgarians have a longer than average lifespan and it is believed that this is due to the large quantities of cultured milk products that they consume”.*


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