• med fat 6.37g 6.37%
  • med sat fat 2g 2%
  • med salt 383.04mg 0.38%
  • low sugar 1.66g 1.66%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Place onion, bacon and oil in food processor. Process until a smooth paste has formed.
  2. In a large bowl add the zucchini, carrot and cheese to the paste. Add the wholemeal flour. Mix well.
  3. Beat the eggs with a fork and blend into mixture.
  4. Season with salt and pepper.
  5. Pour mixture evenly into a well, greased lamington tin.
  6. Bake in moderate oven for approx 30-40 minutes or until set and lightly browned.
  7. Cut into 20 squares.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
67.74g
100.00g
Energy (kJ)
400.31kJ
590.95kJ
Protein (g)
8.01g
11.82g
Total fat (g)
4.32g
6.37g
- Saturated fat (g)
1.36g
2.00g
- Polyunsaturated fat (g)
0.40g
0.59g
- Monounsaturated fat (g)
2.12g
3.12g
Cholesterol (mg)
47.57mg
70.22mg
Carbohydrate-available (g)
5.48g
8.09g
CarbohydrateSE (g)
5.48g
8.09g
- Sugars (g)
1.12g
1.66g
Water (g)
46.53g
68.70g
Dietary fibre (g)
1.38g
2.03g
Thiamin (mg)
0.18mg
0.26mg
Riboflavin (mg)
0.09mg
0.13mg
Niacin (mg)
1.16mg
1.72mg
Niacin equivalents (mg)
3.00mg
4.43mg
Vitamin C (mg)
4.11mg
6.07mg
Total folate (ug)
22.94ug
33.86ug
Total vitamin A equivalents (ug)
227.97ug
336.53ug
Retinol (ug)
23.39ug
34.53ug
Beta carotene equivalents (ug)
1225.95ug
1809.79ug
Sodium (mg)
259.47mg
383.04mg
Potassium (mg)
141.11mg
208.31mg
Magnesium (mg)
16.82mg
24.84mg
Calcium (mg)
106.90mg
157.81mg
Phosphorus (mg)
138.99mg
205.19mg
Iron (mg)
0.60mg
0.88mg
Zinc (mg)
0.94mg
1.39mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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