Zucchini Slice

Veggie Slice

Very easy and quick. Delicious mix of veggies. Great lunchbox meal served cold or hot.
Course Lunch, Snack
Servings 6


  • 5 Eggs
  • freshly ground or cracked black pepper
  • 1 large zucchini grated
  • 400 g carrot peeled and grated
  • cup drained canned corn kernels or frozen peas
  • 1 brown onion peeled and diced
  • 2 teaspoons dried mixed herbs
  • ¾ cup wholemeal self-raising flour
  • 1 cup reduced-fat cheddar cheese grated
  • spray oil
  • 3 large tomato thinly sliced (optional)
  • green side salad to serve


  • Preheat oven to 200°C (180ºC fan forced).
  • Whisk eggs in a medium jug, season with black 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 cutting into 6 slices.
  • Serve with a green side salad.


Calories: 317kcalCarbohydrates: 34gProtein: 17.1gFat: 10.3gSodium: 506mgFiber: 10g
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