Breakfast
Ingredients
| Ingredient | 10 serves |
|---|---|
| Zucchini, grated | 2 |
| Onion, diced | 1 |
| Red capsicum, diced | ¼ cup |
| Corn kernels | ¼ cup |
| Tasty cheese, grated | 1 cup |
| Smooth ricotta | ½ cup |
| Gluten free flour | 1 cup |
| Olive oil | 2 tablespoons |
| Eggs | 5 |
Method
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1
Preheat oven 180°C/160°C (fan-forced). Grease and line a 30 x 20cm (base measurement) pan with baking paper. |
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2
Squeeze out any excess moisture from the grated zucchini. |
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3
In a large bowl, combine the zucchini, onion, capsicum, corn kernels, grated taste cheese, ricotta and gluten free flour. |
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4
In a separate bowl, whisk the olive oil and eggs together. Stir into the flour mixture. |
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5
Pour the mixture into the prepared pan and smooth the surface. |
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6
Bake for 35-40 minutes or until the top is golden. |
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7
Serve warm or cold. |