Zucchini & Noodle Slice

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 50 g vermicelli, dried
• 1 small onion, finely chopped
• 3 slices bacon, chopped
• 3 medium zucchini, grated
• 1 medium carrot, peeled & grated
• 2 (125 g) cans corn kernels, well drained
• 2 spring onions, thinly sliced
• 1 medium red capsicum, finely chopped
• 1 cup self raising flour
• 3/4 cup cheddar cheese
• 4 eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1/4 cup oyster sauce
• mixed salad green, to serve (optional)

Recipe

• 1 preheat oven to 180 dg & grease a 20cm x 30cm lamington pan.
• 2 line the base and sides of the pan with baking paper, allowing 2cm overhang at the long ends of the pan.
• 3 place noodles in heatproof bowl & cover with boiling water, set aside for 10mins. drain noodles, and cut into 5cm lengths using kitchen scissors.
• 4 finely chop onion and cook with bacon for a few minutes in the microwave.
• 5 squeeze the excess liquid from zucchini & carrot and combine the noodles, zucchini, carrot, corn, onion, capsicum, flour & cheese in a large bowl. place eggs, milk, oil & oyster sauce in a jug. whisk to combine then stir through noodle mixture.
• 6 spread the mixture into tray & cook for 20-25 mins or until golden & just set.
• 7 stand for 20 mins to set & serve with mixed salad leaves. (if using).