Ingredients for Zucchini And Noodle Slice
- Vermicelli Rice Noodles
- 2 medium zucchini, grated
- 1 medium carrot, grated
- Canned Corn Kernels
- Green Onions
- Garlic Clove
- Red Capsicum
- Self Raising Flour
- Tasty Cheese
- 2 large eggs
- 1/4 cup milk
- Vegetable Oil
- Oyster Sauce
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How to Make Zucchini And Noodle Slice
- Preheat oven to 180°C (350°F).
- Grease a 20cm x 30cm lamington pan.
- Line the base and sides with baking paper, leaving a 2cm overhang at the long ends.
- Place noodles in a heatproof bowl. Cover with boiling water and let stand for 10 minutes, or until softened. Drain well and set aside to cool.
- Using kitchen scissors, cut the softened noodles into 5cm lengths.
- Squeeze excess liquid from the grated zucchini and carrot.
- In a large bowl, combine the noodles, zucchini, carrot, corn, onion, garlic, capsicum, flour, and cheese. Stir in the crumbled bacon (if using).
- In a separate jug, whisk together the eggs, milk, oil, and remaining cheese.
- Pour the egg mixture into the noodle mixture and stir until well combined.
- Spread the mixture evenly into the prepared pan.
- Bake for 20-25 minutes, or until golden brown and set.
- Let the slice stand for 20 minutes to set before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
18g
Fat
30g
Carbs
10g
