Sometimes Zucchini Slice can be a tad boring, but not this one! With Singapore Curry, yellow
and green zucchinis, spring onions, fresh herbs, peas and cheese, it’s not only pretty but has
heaps of flavour.
1 large yellow and 1 large green zucchini, coarsely grated
3 spring onions, thinly sliced
2 tbsp chopped dill or parsley
1 cup self-raising flour
1½ tbsp Spice Fusion Singapore Curry blend
½ cup shredded cheese
1½ cups frozen peas, defrosted
5 free-range eggs, lightly whisked
¼ cup milk
1 tbsp olive oil
Preheat oven to 180°C. Grease a baking pan (about 18 x 26cm) and line with
baking paper, overhanging the sides.
Combine the zucchini, spring onion, dill or parsley, flour, Singapore Curry, cheese,
and peas in a bowl. Whisk the eggs, milk and oil in a small bowl; add to zucchini
mixture and stir to combine. Season with salt and pepper.
Spoon into prepared pan and smooth the surface.
Bake for 35-40 minutes or until slice is firm to touch.
Serve warm or at room temperature.
