Courgette slice with butter beans

Serves: 4
Prep: 10
Cook: 30

A simple twist on an old favourite, this quick and easy slice is great for midweek meals, with an added protein punch. Use the leftovers in school lunchboxes.

Ingredients

  • 2 cups courgette, grated
  • 1 small onion, finely diced
  • 400 g tin butter beans, drained & rinsed
  • ¼ cup low-fat cheese, grated
  • ½ cup self-raising white flour
  • 3 eggs, lightly beaten
  • 2 tbs oil
  • ¼ tsp salt

Method

  1. Place courgette, onion, butter beans, cheese and flour in a large bowl. Mix well.
  2. Combine eggs, oil and salt and stir into zucchini mixture.
  3. Pour mixture into a greased and lined 20cm square tin.
  4. Bake in a moderate oven, 180°C for 30 minutes or until golden. Cut into 16 triangles.

Tips

  • To create a gluten free slice, simply replace the self-raising white flour with self-raising gluten free flour.

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