Zucchini and Capsicum Slice

2 medium zucchini, grated
2 carrots, grated
1 brown onion, thinly sliced
2 cloves garlic, thinly sliced
1 red capsicum, finely diced
1 tblspn Extra Virgin Olive Oil (EVOO)
1 cup organic self-raising flour, sifted
1/4 cup EVOO
5 eggs, whisked (from ethically raised chickens – organic, free range)
Cracked pepper, to season

Preheat oven to 180 C;
Place 1 tblspn EVOO, onion and capsicum into a wok over medium heat, cook for 5 minutes, add garlic and stir for another minute;
Transfer onion, capsicum and garlic into a large mixing bowl;
Add grated zucchini, carrot, self-raising flour (sifted), extra oil, eggs and pepper to the bowl, stir to combine;
Transfer mixture to a large, lined baking tray (line baking tray with butter and baking paper);
Place mixture into oven and cook for 35-45 minutes, once top has browned, place foil over the top to prevent the slice from burning;
Once cooked take out of oven and let rest for 20 minutes before slicing and placing into fridge – enjoy for up to 4-5 days, otherwise store in freezer for up to 3 months;
Enjoy! don’t forget to take a picture, upload to social media and #organictransformations so I can see your wonderful, nourishing, re-creations!

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