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How to make Roasted pumpkin zucchini slice

Yield = 6
Prep time: 0:15
Cook time: 0:55
Total time: 1:10

Ingredients

  • 200g peeled pumpkin, cut into 1cm pieces
  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 corn cob, husk and silk removed
  • 1 large zucchini, coarsely grated
  • 1 carrot, peeled, coarsely grated
  • 1 cup (240g) coarsely grated pumpkin
  • 1 cup (240g) coarsely grated gold sweet potato
  • 1 cup (150g) self-raising flour
  • 1 cup (120g) coarsely grated cheddar
  • 5 Coles Australian Free Range Eggs, lightly whisked
  • ¼ cup (60ml) milk

Method

  • Step 1 Preheat oven to 180°C. Line a baking tray with baking paper. Place pumpkin pieces on lined tray. Spray with olive oil spray. Bake for 15 mins or until tender.
  • Step 2 Meanwhile, grease a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang. Heat 1 tsp of the oil in a medium frying pan over medium heat. Cook the onion, stirring, for 5 mins or until onion softens. Set aside for 5 mins to cool slightly.
  • Step 3 Use a sharp knife to cut down the side of the corn to release the kernels.
  • Step 4 Combine the onion, zucchini, carrot, grated pumpkin, sweet potato, flour, cheddar, half the corn and half the roasted pumpkin in a large bowl.
  • Step 5 Whisk egg, milk and remaining oil in a small bowl. Add to zucchini mixture. Stir to combine. Season. Spoon into the prepared pan and smooth the surface. Sprinkle with the remaining corn and roasted pumpkin.
  • Step 6 Bake for 40 mins or until the slice is firm to the touch. Serve warm or at room temperature.