Meatballs and Muffins

This light moreish healthy slice is super easy to make and is equally good served warm or cold.

This slice is versatile and easily enjoyed as a snack, lunch, or even a light dinner by adding your favourite salad. It’s also great to pack for a picnic lunch.

Take it from my little grandson, it’s delicious.

What you need

2 medium zucchini, finely grated

1 large onion, finely chopped

14 semi-sundried tomatoes, roughly chopped (reserve 1 tablespoon of the chopped tomatoes for the topping)

1 cup grated tasty cheese

1 cup self-raising flour

1/2 cup vegetable oil

5 eggs

2 tablespoons pine nuts (optional)

1/2 teaspoon sea-salt

Freshly ground pepper

What to do

Preheat oven to 180°C (160°C fan-forced).

Put the grated zucchini in kitchen paper or a clean tea towel and squeeze over a bowl to remove as much liquid as possible.

Put the zucchini in a large bowl, and add the remaining ingredients. Season with salt and pepper.

Mix through to combine all the ingredients.

Pour into a well greased lamington tin (16cm x 26cm).

Scatter reserved tomatoes on top.

Bake for about 30-40 minutes, or until well browned.

Allow to cool before cutting into squares to serve.

Store in an airtight container in the fridge for up to 5 days.