Protein-packed veg and cottage cheese slice recipe

Step 1

Preheat oven to 190°C/170°C fan forced. Grease the base and 2 sides of a 19cm (base size) square baking pan. Line with baking paper, allowing paper to overhang 2 sides (this helps to remove slice once baked).

Step 2

Cook broccoli in a steamer basket over a saucepan of simmering water for 2-3 minutes or until just tender. Refresh under cold running water and drain. Coarsely chop broccoli.

Step 3

Meanwhile, place zucchini in a colander and use clean hands to squeeze out excess liquid. Heat oil in a large non-stick frying pan over high heat. Add the zucchini, carrot, peas and corn. Cook, stirring, for 2-3 minutes or until zucchini turns bright green. Set aside to cool slightly.

Step 4

Whisk together the eggs, cottage cheese and flour in a large bowl until well combined. Season. Stir in the broccoli and zucchini mixture until combined.

Step 5

Pour the mixture into the prepared pan and smooth the surface to evenly distribute the vegetables. Sprinkle top with cheddar. Bake for 30-35 minutes or until golden, puffed and set. Set aside for 5-10 minutes to cool slightly before removing from pan and cutting into squares. Serve warm or cold.