Zucchini Slice
Prep: 30 mins
Cook: 45 mins
6 serves Serves: 6
4
4
Packed with vegetables and great served hot or cold, this simple slice will surprise you.
15

Ingredients

  • 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

Method

  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 serving 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 (15)

  • Avatar

    PS Can you freeze this? It wasn’t mentioned in the recipe’s tags.
    Elizabeth Cowan
    Posted on: 13 Apr 20

  • Avatar

    This is much more interesting and tastier than the ‘Healthy Zucchini Slice’, also on this website. I made it with grated sweet potato as another person had recommended that, and used a mix of frozen corn and peas which I tossed into a pot of boiling water then drained. The overall result was good, but I thought it could have had more zucchini.
    Elizabeth Cowan
    Posted on: 13 Apr 20

  • Avatar

    I just made this I'm looking forward to sharing it around with family . Feels very healthy and tasty
    Eileen Hiley
    Posted on: 13 Nov 19

  • 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

Rating (5 ratings)

4




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