MARG’S KUMARA, ZUCCHINI, & CARROT SLICE

Great to have with a salad, pop in school lunchboxes, or in small squares as canapes.

400 grams kumara
250 grams zucchini
125 grams carrot
3 tablespoons onion, finely chopped
3 cloves garlic, crushed
2 to 3 bacon rashes, finely chopped
1 cup grated cheese
1 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon ground mace (optional)
½ cup oil
4 eggs, lightly beaten

Peel and coarsely grate kumara and carrot. Coarsely grate zucchini. Place them in a large bowl and add the remaining ingredients. Mix together and press into greased, shallow baking tin approximately 27 x 17 cms, like a sponge roll tin, if you like a flat kugle type slice. Bake at 180°C for 50 to 55 minutes or until golden brown. Served hot or cold, this dish is delicious with a cheese sauce as a main dish.

Recipe courtesy NZ Gardener Garden Diary 2026