We recently had a family get together to remember my Mum who passed away 10 years ago earlier this month. A beautiful lady who certainly left a big hole in my life. She was a wonderful crafter who would try her hand at all sorts of things so I’m sure she’s there behind me at times giving me inspiration and whispering to give things a go when it all seems too difficult. Time is a strange thing – sometimes it seems like it was just yesterday that we said our goodbyes and other times it feels like a distant bad dream. My wonderful niece thought a family picnic would be a nice change for a catch up as I certainly don’t get to see them all as much as I would like. With the winter weather in Brisbane, we are “usually” lucky enough to have beautiful crisp days with clear blue skies and this particular day didn’t disappoint.
As we had an hours drive down to the rest of the family on the Gold Coast, I wanted to take something both easy and quick to cook and also easy to transport. I found a recipe on Taste.com that fitted the bill – a healthy and tasty Carrot and Zucchini slice.
It’s easy to adapt this simple recipe to suit your individual taste. I used bacon instead of ham which I fried up before putting in with the wet ingredients. Also, as I didn’t have any parsley, I scattered in some dried mixed herbs for extra flavour. If you prefer the vegetarian option, leave out the ham or bacon. I also substituted the rice bran oil for normal olive oil as that’s what I had on hand. I like to use a tasty cheese – just because I love cheese and I think it adds to the flavour of the finished slice.
This is also a great little recipe if you are trying to get some veges into kids. And if there are leftovers, it’s handy for lunch or snacks the following day. It would be difficult to do anything wrong with this simple recipe so give it a go and hope you enjoy.