Zucchini slice
Prep: 30 mins
Cook: 45 mins
Serves: 6


  • 5 eggs
  • pepper
  • 1 large zucchini, grated
  • 400 g 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
  • 3 large tomatoes, sliced, optional
  • green side salad, to serve


  1. Preheat oven to 200°C (180ºC fan forced).
  2. Whisk eggs in a medium jug, season with black pepper and set aside.
  3. In a large bowl combine remaining ingredients except tomato. Add eggs and stir mixture until well combined.
  4. 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.
  5. Bake for 40-45 minutes or until firm and golden brown.
  6. Rest in the pan for 10 minutes before dividing into 6 pieces and cutting into slices. Serve with a green side salad.

Variation: Substitute other vegetables including baby spinach, cherry tomatoes, broccoli florets, chopped asparagus or mushrooms, grated parsnip or potato and add fresh parsley, basil or dill.
Serving Suggestion: Serve hot or cold, as a healthy favourite for toddlers, children and adults alike. Great to take on a picnic, served as a finger food cut into small squares.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serve per 100g
Energy 1220 kJ 353 kJ
Protein 19 g 6 g
Fat, total 9 g 3 g
— saturated 4 g 1 g
Carbohydrate 29 g 8 g
— sugars 10 g 3 g
Sodium 450 mg 130 mg
Fibre 7 g 2 g

Member comments & rating

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Comments (7)

  • Avatar

    Made this the other day and have frozen it so I can just grab it out for an easy lunch or dinner. Very tasty and I will be making it again. I like Catt's idea of adding some cottage cheese or maybe some ricotta.
    Karen Wood
    Posted on: 25 Sep 18

  • Avatar

    Best zucchini slice. I am amazed that no oil is being used. I love it and it's now my favorite zucchini slice recipe. I used 400g eggs and 1/2 cheese 1/2 cottage cheese in my second batch.
    Catt Knapp
    Posted on: 11 May 17

  • Avatar

    Yummy, all my friends have the recipe now and make it regularly. We divide it into 8 serves - more than enough.
    Jane Hill
    Posted on: 05 Jan 17

  • LiveLighter

    Hi Jill, To make this dish gluten free you could replace the self-raising flour with the same amount of gluten free self-raising flour. This is usually a mix of rice, potato and other flours and behaves very similarly to ordinary wheat flour. You can buy it in most supermarkets. Let me know how it works out! -Anne
    Posted on: 03 Nov 15

  • Avatar

    Catherine Brannen
    Posted on: 13 Oct 15

Rating (2 ratings)


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