Courgette and butter bean slice

Current rating: 5 (1 ratings)
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.

Description

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.
  • 2 cups courgette, grated
  • 1 small onion, finely diced
  • 310g 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

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Place courgette, onion, butter beans, cheese and flour in a large bowl. Mix well.
  2. Combine eggs, oil and salt. Stir into courgette mixture.
  3. Pour mixture into a greased and lined 17cm x 27cm lamington 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
  • Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

  • To create a gluten free slice, simply replace the self-raising white flour with self-raising gluten free flour
  • Remember to always check the label of each ingredient to ensure it is gluten free.

Nutrition Information