Zucchini And Noodle Slice

Think outside the (lunch) box later this carefree idea. Packed subsequent to vegies and noodles, this tasty slice is a square meal just right for the midday munch rush.

The ingredient of Zucchini And Noodle Slice

• 50g dried rice vermicelli noodles
• 3 medium zucchini grated
• 1 medium carrot peeled grated
• 2 x 125g cans corn kernels drained
• 4 green onions thinly sliced
• 1 medium red capsicum finely chopped
• 1 cup self raising flour
• 3 4 cup grated tasty cheese
• 4 eggs
• 1 3 cup milk
• 1 4 cup vegetable oil
• 1 4 cup oyster sauce see note

The Instruction of zucchini and noodle slice

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 20cm x 30cm lamington pan line base and sides like baking paper allowing 2cm overhang at long ends
• place noodles in a heatproof bowl cover when boiling water set aside for 10 minutes or until softened drain return to bowl using kitchen scissors cut noodles into 5cm lengths set aside to cool
• squeeze excess liquid from zucchini and carrot tally up noodles zucchini carrot corn onion capsicum flour and cheese in a bowl place eggs milk oil and oyster sauce in a jug advocate to combine mix up through noodle mixture go forward merger into prepared pan bake for 20 to 25 minutes or until golden and just set stand for 20 minutes to set help

Nutritions of Zucchini And Noodle Slice

calories: 390 765 calories
calories: 20 8 grams fat
calories: 6 7 grams saturated fat
calories: 34 5 grams carbohydrates
calories: n a
calories: n a
calories: 14 8 grams protein
calories: 146 milligrams cholesterol
calories: 904 milligrams sodium
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calories: nutritioninformation