5 Eggs

150 g (1 cup) Self-raising flour, sifted

375 g Zucchini, grated and excess moisture squeezed out

1 Large onion, finely chopped

200 g Diced chicken, cooked

1 cup Grated cheddar cheese

60 ml (¼ cup) Vegetable oil

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Preheat oven to 170°C (fan-forced). Grease and line a 30 x 20 cm lamington pan with baking paper.
In a large bowl, beat the eggs until well combined. Add the self-raising flour and whisk until smooth to form a light batter.
Stir in the grated zucchini, onion, cooked chicken, grated cheddar cheese, and vegetable oil. Mix until evenly combined.
Pour the mixture into the prepared pan and smooth the surface with a spatula.
Bake for about 30 minutes, or until golden and cooked through. A skewer inserted in the center should come out clean.
Allow to cool slightly before cutting into squares and serving.

Add grated carrot or corn for extra color and sweetness.

For a vegetarian version, skip the chicken and add extra veggies or mushrooms.

Top with grated parmesan before baking for a crisp, cheesy crust.

Use olive oil instead of vegetable oil for a richer flavor.

Make sure to squeeze out excess liquid from the zucchini to prevent sogginess.