Zucchini And Noodle Slice - cooking recipe

Ingredients

62 1/2 g vermicelli rice noodles
3 medium zucchini, grated
1 medium carrot, peeled and grated
2 (125 g) canned corn kernels, drained
4 green onions (shallots)
1 garlic clove, crushed
1 medium red capsicum, finely chopped
1 cup self-raising flour
3/4 cup tasty cheese, grated
4 eggs
1/3 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce

Preparation

1. Preheat oven to 180 degrees celcius (160 degrees celcius for a fan-forced oven). Grease a 20cm x 30cm lamingon pan. Line base and sides with baking paper, allowing 2cm overhang at long ends.
2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Return to bowl. Using kitchen scissors, cut noodles into 5cm lengths. Set aside to cool.
3. Squeeze excess liquid from zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, garlic, capsicum, flour and cheese in a bowl. Place eggs, milk, oil, flour and cheese in a jug. Whisk to combine. Stir through noodle mixture and then spread the mixture into the prepared pan. Bake for 20 to 25 minutes or until golden brown and just set. Stand for 20 minutes to set. Serve.