The best tuna and zucchini slice

Looking for an easy lunch that’s easy to cook in bulk, tasty and filling? Somehow this incredible recipe does it all. Not only does this meal have just nine ingredients but it also takes only 15 minutes prep time. You can basically combine it all together and pop it in the oven to bake before you enjoy. It’s perfect for a light lunch with a side of salad, a snack in between meals or an after school healthy treat when the grandkids come to visit. This recipe is packed with protein and if you’re watching what you eat than you’ll be glad to know it’s also gluten-free. Yum!

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 3 medium zucchini, coarsely grated
• 425g can tuna, drained, flaked
• 1 cup (120g) shredded tasty cheddar
• 1 cup (135g) gluten-free self-raising flour
• 1/2 cup (125ml) olive oil, extra
• 4 eggs

Method

1. Preheat oven to 180C. Grease base and sides of a 17cm x 27cm slice pan and line with baking paper. Heat oil in frying pan over high heat. Add onion and garlic. Cook, stirring, for 3 mins or until softened. Transfer to large bowl.
2. Add zucchini, tuna, cheddar and flour into onion mixture. Stir to combine. In separate bowl, combine extra oil and eggs together. Add egg mixture to zucchini mixture. Stir until well combined. Pour into prepared pan.
3. Bake for 40 mins or until golden and firm. Let cool in pan. Slice into squares. Serve warm or at room temperature.