(makes approximately 36 pieces)
Adapted from Taste
My friend Li en introduced me to zucchini slices when she came over to visit with her little one a few months ago, and now my little girl is finally at a stage where she is losing interest in the simple vegetables so we thought we'd finally give this quick and easy recipe a go. I've been intrigued by the difference between vegetable slices, frittatas, omelettes and quiches as I've delved into the baby food world... from what I can gather it seems like slices are baked, frittatas are cooked on the frypan then placed under the grill to finish (vegetables and egg are cooked first), omelettes are just done on the frypan and quiches are like slices but have pastry?! Anyway, just a random side-track in case anyone has any further insights on this...
Anyhow, this variation from the original bacon and zucchini version came about because somehow our meal planning went a bit haywire this week and we only had one zucchini left in the house this morning! I decided to substitute with sweet potato, which turned out great as it naturally sweetened the recipe and also bulked it up as we opted for a vegetarian version. It turned out pretty tasty and I definitely snacked on a few whilst preparing lunch!
Prep time: 15 minutes
Cooking time: 30 minutes
300g sweet potato
1 zucchini (approx 150g)
100g tasty cheese
1 spanish onion
5 eggs
1/4 cup vegetable oil
1 cup self raising flour
Method
1. Preheat the oven to 180C and line a 20x30cm tray with baking paper.
2. Use the food processor to grate the sweet potato, zucchini, cheese and onion.
4. Add the vegetables and cheese into the egg mixture and stir to combine, then pour into the tray.
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| We froze about half and the rest we had over a few days, cut into little bite-size cubes for little A. |
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