Zucchini and carrot bake

Ingredients (serves 4)
* 5 zucchini, grated
* 2 carrots, grated
* 1 brown onion, halved, thinly sliced
* 1 cup self-raising flour, sifted
* 5 eggs, lightly beaten
* 1/2 cup extra light olive oil
* 1 cup grated tasty cheese
* 8 trussed small tomatoes (see note)
* olive oil spray


Method
1. Preheat oven to 180°C. Grease and line a 22cm base measurement cake pan.
2. Combine zucchini, carrot and onion in a bowl. Add flour, eggs, oil and cheese. Season and stir until well combined.
3. Pour mixture into cake pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
4. Place tomatoes onto a lined baking tray and spray with oil. Season. Place tomatoes into the oven, over the bake, for the last 15 minutes of cooking time or until tomatoes are tender. Serve with bake.
5. Variation: Add 150g chopped, shaved ham to the mixture in Step 2, if desired.

Notes & tips
* Note: Trussed tomatoes are tomatoes that are still attached to the vine.

Source
Super Food Ideas - Page 57
Recipe by Dixie Elliott