Make School Lunches Delicious and Nutritious With This Zucchini, Corn and Tuna Slice

As our children get settled back into term 4, we thought we'd help take the mental load off our mumma community and suggest this delicious, nutritious zucchini, corn and tuna slice. It is yummy to eat warm freshly cooked out of the oven as an afternoon snack too.

Or try freezing it and whip a slice out of the freezer the night before to pack for the kids lunches the following day, easy peasy.

What You'll Need:

1 tbsp olive oil 1 brown onion, finely chopped 1 garlic clove, crushed 3 medium zucchini, coarsely grated

1 Corn Cob, cooked and cut the corn kernals from the cob 425g can tuna, drained, flaked 1 cup (120g) shredded tasty cheddar 1 cup (135g) gluten-free self-raising flour 1/2 cup (125ml) olive oil, extra

4 Free Range Eggs

How To Cook:

Firstly preheat oven to 180°C. Grease and line the base and sides of a 17cm x 27cm slice pan with baking paper., or simply spray olive oil on the base and sides of the pan.

Heat your oil in a frying pan on a high heat.

Cook the onion and garlic until softened.

Transfer the mixture to a large bowl.

Next Stir the grated zucchini tuna, cheese and flour into the onion/garlic mixture.

In a seperate bowl combine the extra oil and eggs, then add them to the zucchini mixture.

Finally Bake for 40 mins or until golden and firm. Cool in the pan. Cut into pieces and enjoy.

Visit our website each Monday for the rest of the term to check out our delicious simple and easy lunch box ideas.

Please Note:

We adapted this recipe we found on taste.com

You can find the original recipe here: https://www.taste.com.au/recipes/tuna-zucchini-slice/DSoObrzM

All credit to taste.com for the image.