Zucchini Slice Recipe

Zucchini Slice Recipe

Prep Time        30mins

Cook Time       45 mins

Serves 6

Nut Free / Vegetarian / Egg Free


  • 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. Squeeze grated vegetables to remove some of the excess moisture.
  4. In a large bowl combine all ingredients except tomato. Add eggs and stir mixture until well combined.
  5. 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.
  6. Bake for 40-45 minutes or until firm and golden brown.
  7. Rest in the pan for 10 minutes before dividing into 6 pieces and cutting into slices. Serve with a green side salad.


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. 

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



Reference: The Better Health Channel – Live Lighter –  for full details


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