This recipe is an adaptation of a Zucchini Slice recipe that I used to love growing up.
I have reduced the amount of butter and cheese (both by half!), and substituted creamed corn for regular corn and polenta for flour, and yet to me, it tastes every bit as good as the original!
I played around with this recipe a few times, but have finally settled with one that I love.
It has the right texture and right balance of flavours.
I used to use gluten free four but then thought I would give polenta a go and I love it! It gives it a great spongy texture and is more wholesome than flour so you get a few extra slow burning calories.
1 onion, chopped finely
2 zucchini's, grated
1 small sweet potato, grated
1 tin creamed corn (or regular tinned corn blended to a near puree)
1 T melted butter
1/2 cup polenta
2 garlic cloves, finely sliced
1/2 cup grated cheese
2 T fresh parsley
1. Combine all ingredients and stir! Pretty easy right?!
2. Line a baking dish with parchment paper and pour the zucchini mixture in.
3. Bake for about an hour in a moderate oven (180C/350F) or until browned on top and cooked through.
4. Allow to stand for about ten minutes before slicing, and serve warm with a salad. I also make these in muffin tins too, and freeze them for easy-to-heat snacks.
The original recipe also included bacon, which could definitely go in this one too, but I like having some meat-free meals, so like to keep this one vegetarian.
Super yummy, healthy and easy to make! I hope you try out this Trim Tuesday recipe!!