Tuna Zucchini Slice
INGREDIENTS
1 onion, chopped
1 garlic clove, chopped
2 medium zucchini, grated
1 carrot, grated
1 cob corn, kernel sliced off
¼ red capsicum, diced
425g tin tuna in springwater, drained
1 cup shredded cheese
1 cup gluten-free self-raising flour
½ cup olive oil
¼ cup fresh basil, parsley or dill, finely sliced
6 eggs
1. Preheat oven to 180 and line a baking dish with baking paper.
2. Add all ingredients to a large mixing bowl and stir well to combine.
3. Pour into dish and bake for 40 minutes or until golden. Remove from the oven and allow to sit for 15 minutes before slicing. Serve with fresh salad. Excellent cold the next day for lunch!