Original Salt Lunchbox Zucchini and Corn Slice

Difficulty: Easy | Prep: 15 min | Cook: 40 min | Total: 55 min | Serves: 8 | Dietary: Vegetarian

👨‍👩‍👧‍👦 Cook With the Kids. Zucchini slice is the lunchbox workhorse, and this one gets its savoury hit from Chooki's Original Chicken Salt instead of a scatter of plain salt and a guess at onion powder. Bake it on Sunday arvo and you have lunches sorted until Wednesday. Good hot with salad, better cold out of the fridge at 3pm.

Step 1: Squeeze

Grate the zucchini on the coarse side of a box grater, pile it into a clean tea towel and wring it out hard over the sink. You want it damp, not dripping. This is the one step people skip and it is why they end up with a wet slab instead of a slice.

Step 2: Mix

Heat the oven to 180C fan-forced (200C conventional) and line a 20cm x 30cm slice tin with baking paper. Tip the zucchini, corn, onion, cheese and flour into a big bowl and stir it through with your hands. Whisk the eggs, oil and Chooki's Original Chicken Salt together in a jug, pour it in, and mix until there is no dry flour hiding in the bottom.

Step 3: Bake

Spread it into the tin and flatten the top with the back of a spoon. Bake 35 to 40 minutes, until the top is golden and the middle springs back when you press it. A skewer through the centre should come out clean.

Step 4: Cool and Cut

Leave it in the tin for 10 minutes before you lift it out. Cutting it straight from the oven makes it crumble. Eight big squares for lunchboxes, or four fat ones with a salad for dinner.

Tip: It freezes properly well. Wrap the squares individually, pull one out the night before, and it will have thawed in the lunchbox by recess.