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Zucchini Slice 0001
  • 5 eggs
  • freshly ground or cracked black pepper
  • 1 large zucchini, grated
  • 400g peeled and grated carrot, sweet potato or pumpkin
  • 1½ cups drained canned corn kernels or frozen peas
  • 1 medium brown onion, peeled and diced
  • 2 teaspoons dried mixed herbs
  • ¾ cup wholemeal self-raising flour
  • 1 cup reduced-fat grated cheddar cheese
  • olive or canola oil spray
  • 3 large tomatoes, thinly 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 cutting into 6 slices.
  7. Serve with a green side salad.


    Serve hot or cold, a healthy favourite for toddlers, children and adults alike. Great to take on a picnic, served as a finger food cut into small squares.


  • 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.
  • Use fresh or frozen corn instead of tinned.

Storage Suggestions

  • Recipe can be frozen. Cool to room temperate and cut into serving slices. Double wrap in plastic wrap and freeze for up to two months.

Equipment List

  • medium jug
  • whisk
  • large baking dish
  • spoon
  • knife
  • serving plates


Recipe from LiveLighter® campaign © State of Western Australia [2012] reproduced with permission.

Nutrition Information

407g Quantity per serving Quantity per 100g
Energy 1332kJ 327kJ
Protein 17.1g 4.2g
Fat, total 10.3g 2.5g
— Saturated 4.2g 1.0g
Carbohydrate 34.0g 8.3g
— Sugars 10.5g 2.6g
Fibre 10.0g 2.5g
Sodium 506mg 124mg