Looking for a tasty lunchbox alternative to the standard sandwich? Try these savoury baked slices that double as a family friendly meal when eaten warm from the oven and are equally delicious served cold in the school or work lunch box.
Recipes and images courtesy of Dairy Australia.
Bubble and squeak slice
Serves 8 | Prep 20 mins | Cooking 35 mins
1 medium zucchini, grated
1 carrot, grated
1/3 cup frozen peas
1/3 cup corn kernels
1 clove garlic, crushed
1 Tbsp water
4 spring onions, chopped
1/2 cup grated reduced fat cheddar cheese
1/3 cup crumbled reduced fat feta cheese
4 eggs, lightly beaten
1/4 cup reduced fat milk
1/4 cup chopped fresh herbs (parsley, mint, chives, basil)
1/2 cup self-raising flour
8 cherry tomatoes, halved
1 Tbsp torn fresh basil leaves, for serving
Heat a non-stick frypan, add zucchini, carrot, peas, corn, garlic and water and cook until softened. Cool slightly.
Combine cooked vegetables with spring onions, cheddar, feta, eggs, milk, herbs and flour. Spoon mixture into a lined 28cm x 18cm slab pan. Stud cherry tomatoes onto mixture decoratively and bake at 180°C for 35 minutes or until golden and cooked.
Rest for 10-15 minutes before sprinkling with basil, slicing into small squares and serving.
TIP: For more adult palates, stud the slice with sundried tomatoes in place of cherry tomatoes and serve with a spicy relish or chutney.
Cheese, spinach and zucchini rice slice
This deliciously easy zucchini and spinach slice is a family favourite with a twist with the addition of rice.
Makes 20 | Prep 20 mins | Cooking 1 hour
2 medium zucchini, grated
200g frozen spinach, thawed and squeezed dry
4 spring onions, finely sliced
2/3 cup long or medium grain rice
2/3 cup grated reduced fat cheddar cheese
1/4 cup grated parmesan cheese
3 eggs
3/4 cup reduced fat milk
Freshly ground black pepper
Combine zucchini, spinach, spring onion, rice and cheeses in a large bowl and toss to coat.
Whisk together the eggs, milk and pepper and stir into the rice mixture.
Spread rice mixture into a deep 20cm x 30cm baking paper lined dish, cover with foil and bake at 180°C for 30 minutes. Remove foil and cook for a further 30 minutes until eggs have set and rice is cooked. Cool to room temperature before serving or refrigerate until required.
To serve, cut into 20 squares and serve warm or cold.
TIPS: Vary the flavour by adding corn kernels, lean ham, grated pumpkin or carrot in place of the spinach. Try using different types of cheeses like crumbled ricotta or feta.
Vegetable slice fingers with tomato salsa dip
Popular with the kids, this slice is easy to make, can be served warm or cold and reheats successfully. If you’re not up for the chopping and grating, let the food processor do the heavy lifting.
Makes 12 | Prep 20 mins | Cooking 45 mins
150g grated carrot
200g grated zucchini
1/2 cup finely chopped red capsicum
1 cup cooked rice
1 onion, finely chopped
2 short bacon rashers, trimmed and chopped
1 cup grated reduced fat cheddar cheese
3/4 cup wholemeal self-raising flour
2 tablespoons vegetable oil
5 eggs, lightly beaten
freshly ground black pepper, to taste
For serving: 1/2 cup salt reduced tomato salsa
Mix all ingredients except tomato salsa, together in a large bowl.
Pour mixture into baking paper lined 20cm x 20cm baking dish and bake at 180°C for 45-50 minutes or until set. Cool and cut into 12 fingers.
Serve fingers warm or cold with tomato salsa.
TIP: Individual slices can be wrapped and frozen for up to one month. As part of a healthy lunch, serve these fingers with chopped up veggies to crunch on.
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