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Barb's Zuchinni and Carrot Slice

6 eggs
½ cup self-raising flour or ½ cup gluten free self-raising flour
¼ cup vegetable oil
1 grated carrot
1 grated zucchini
1 cup grated tasty cheese
1 tablespoon Dijonnaise
salt and pepper

Heat oven to 160˚C fan-forced. Line a slice pan ( 28cm x 18 cm) with baking paper.
In a bowl combine eggs and flour until smooth.
Add dijonnaise, oil, cheese, carrot and zucchini into the egg and flour mixture. Season with salt and pepper. Stir until well combined. Pour into prepared slice pan. Bake for 20-25 minutes or until firm and set. Cut into squares.

Note: Dijonnaise is creamy mayonnaise blended with Dijon mustard. You can find it in the mustard isle.

Barb is a great friend who I have met through playgroup and the bonus is she just lives around the corner from me. She is an amazing woman who suffers from frequent debilitating migraines but still she has a smile on her face. She is an older first time mum who has an awesome wee lad, Joshua. What I love most about Barb is her beautiful smile, wicked sense of humour and her generosity. Every week she brings something for the mums for morning tea which she has baked herself and the most beautifully presented fruit for the kids, washed, cut up and nicely presented in containers. Last week she brought this slice and I had to go back for thirds it was so nice and warm straight out of the oven. Love you heaps Barb!

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