Zucchini Slice
• 2 zucchini
• 1 large brown onion, quartered
• 3 rashers bacon, finely chopped
• 80g tasty cheese
• 1 cup self-raising flour
• 1/2 cup of oil
• 5 eggs, lightly beaten
• Salt & ground black pepper, to taste
1. Preheat oven to 170°C. Grease and line a non-stick rectangle ovenproof dish.
2. Using the chopping blade, add the onion and bacon to the bowl and pulse until finely
chopped.
3. Carefully remove the chopping blade and attach the grating disc (fine grating side
up). Feed the zucchini and then cheese through the feed chute until finely grated.
4. Remove the disc adaptor and stir in the flour, oil and eggs using the spatula.
Combine well then season with salt and pepper.
5. Pour into ovenproof dish and bake for 35-40 mins until golden. Allow to cool before
cutting.
Ingredients
Method
Creamy Coleslaw
• 1/3 cup loosely packed parsley leaves
• 1/2 sweet onion
• 1 cup mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• 1 large carrot, peeled
• 1 small cabbage head
• Salt & ground black pepper, to taste
1. Use the chopping blade to mince parsley and onion.
2. Add mayonnaise, vinegar, sugar, salt and pepper to bowl, and process for another 5
seconds to combine.
3. Carefully remove the chopping blade and attach the shredding disc.
4. Cut carrots in half crosswise, and feed through the shredding disc.
5. Carefully remove the shredding disc and attach the slicing disc.
6. Core cabbage and cut into manageable sizes, and feed through the slicing disc.
7. Add all ingredients to large bowl, and toss to mix. Keep in refrigerator for best flavour.
Ingredients
Method
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