Now I don’t like to brag, and I generally am a very self-effacing person, but I’m going to go out on a limb here and say that this recipe is possibly the most genius recipe I have ever formulated! It is just SO good. When my kids see me making these, they start JUMPING AROUND.
It meets all of my usual vegie-smuggling criteria – easy to make, full of all sorts of good ingredients, stores well and is tasty enough for kids and adults alike. You can eat them hot or cold – so whip up some for a side dish for tonight’s dinner and then pop the rest into tomorrow’s lunchboxes.
Did I mention that this recipe is from the Term 4 planner? I like to give one recipe away for free (last term was the easy beetroot dip/sandwich spread). I know I’m banging on about the planner, but without a few sales here and there, the Vegie Smugglers blog ends up being a time-consuming and rewarding passion that I have to squeeze in between my other money-making commitments. But nearly every mum I talk to has some intriguing online venture going on, so you all know what I’m saying.
Anyway, enough blatant spamming. Here’s the recipe to enjoy.
½ cup milk (soy is fine)
½ tsp smoked paprika
1 zucchini, grated (peeled first if your kids hate green)
2 spring onions, finely chopped
2 cups grated cheese (cheddar is best)
1 cup self-raising flour
Preheat the oven to 190C. Line a baking tray.
In a large bowl, whisk together the milk and egg. Add the paprika, zucchini, spring onions and cheese.
Sift over the flour. Mix well (it becomes a thick paste). Dollop out portions. Bake for 20-25 minutes until deep golden brown and cooked through.
Store in the fridge in an airtight container for several days.