Zucchini Slice

Zucchini Slice

This is a great choice for kids lunchboxes or an afternoon snack. 

It's also great for a lunch paired with a healthy side.

Serves 6:


5 eggs

1 large zucchini, grated

400g carrot, sweet potato or pumpkin, peeled and grated

1 1/2 cups canned corn kernels or frozen peas, drained

1 medium brown onion, peeled and diced

2 tsp dried mixed herbs

3/4 cup wholemeal self-raising flour

1 cup reduced-fat cheddar cheese, grated

olive or canola oil spray

salt and pepper

3 large tomatoes, sliced, optional

green side salad, to serve

This is a great dish to add in extra veggies such as spinach or beans. I also love throwing in some olives or sun-dried tomatoes into the mix to give it a more Mediterranean feel. 


Preheat oven to 200°C (180ºC fan forced).

Whisk eggs in a medium jug, season with salt and pepper and set aside.

In a large bowl combine remaining ingredients except tomato. Add eggs and stir mixture until well combined.

Spray a large baking dish with oil. Pour in zucchini mix and flatten with a spoon. Cover with tomato slices arranged in a single layer.

Bake for 40-45 minutes or until firm and golden brown.

Rest in the pan for 10 minutes before dividing into 6 pieces and cutting into slices. Serve with side of choice.

{Sprinkle over feta or cheese of choice for the last 10 minutes of baking if desired}

Per serve:

Cals: 290 cals

Protein: 19g

Fat: 9g

Carbs: 29g

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