This is a different take on Zucchini Slice and makes a nice change from the norm. With the noodles added, it’s a meal in one! Easy to make and great for kids and baby led weaning. The addition of the oyster sauce seems a bit odd, but I think it works. You can use any veggies you have.
1 medium carrot, grated
1 cup corn kernels
1 cup self-raising flour (or 1 cup plain flour & 2 tsp baking powder)
3/4 cup grated cheese (such as tasty or mozzarella)
1/3 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce
Preheat oven to 180°C (360°F). Grease a 20cm x 30cm slice tin. Line base and sides with baking paper, allowing 2cm overhang at long ends.
If using long noodles, chop into short pieces.
Squeeze excess liquid from grated zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, flour and cheese in a bowl.
Place eggs, milk, oil and oyster sauce in a jug. Whisk to combine. Stir through noodle mixture. Spread mixture into prepared pan. Bake for about 40 minutes or until golden and just set.
Stand for 20 minutes to set. Serve