Energy
190kJ
Fat saturated
1.00g Fat Total
3.00g Carbohydrate sugars
– Carbohydrate Total
1.50g Dietary Fibre
0.50g Protein
2.50g Cholesterol


Ingredients (serves 12)

  • Melted butter, to grease
  • 2 tsp light olive oil
  • 1/2 cup grated green zucchini
  • 1/2 cup grated carrot
  • 1/2 cup grated parsnip
  • 2 green shallots, chopped
  • 3 eggs, lightly whisked
  • 1/3 cup coarsely grated jarlsberg or tasty cheese
  • 2 tbs finely chopped fresh parsley
  • 1 tbs plain flour, sifted

Method

  1. Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
  2. Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
  3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
  4. Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

Notes... These are great for packed lunches for adults and kids alike. I usually put whatever veggies are hanging around the place and sometimes I add chilli to give it a kick :D

  • Lovely recipe! Don’t know how it would feed 12 people though! I would think it would only feed 1 or 2 people.

    Reply


  • Great recipe – thanks for sharing

    Reply


  • I love a zucchini slice and make it often. Had never considered including parsnip, but a great tip for when I next make it.

    Reply


  • I’ve never cooked a parsnip before looks like I’m about to start. Looks delicious thanks

    Reply


  • I love parsnips, this sounds delicious. Just wish parsnips were a bit cheaper.

    Reply


  • Lovely ingredients & a fantastic recipe; would be great for lunchboxes definitely, thanks.

    Reply


  • I like the use of parsnip. Thanks.

    Reply


  • A terrific zucchini dish for lunches.

    Reply


  • Never thought of using parsnips before. Sounds so healthy and tasty plus simple to make. Bonus

    Reply


  • This sound really yummy and lovely.

    Reply


  • A great recipe to sneak in lots of veg.

    Reply


  • I love my zucchini slice which is very similar to this. I’ve only ever used parsnip when making my Mum’s shepherd’s pie. I’ve never been quite sure what to do with it.


    • Parsnip is actually pretty tasty in a number of recipes.

    Reply


  • I have a very similar recipe for an impossible quiche that is the best way to use up any left over vegies in the fridge. I’ve never used parsnip, but carrot, zucchini, peas, roasted capsicum, corn and the ends of all the cheeses are great options!

    Reply


  • Lol, I just made a zucchini bake for breakfast, my kids love that :) Nice one for the school lunch boxes as well !

    Reply


  • What a lovely way to use parsnips. I love the taste of them so can’t wait to try this out very soon.

    Reply

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