Zucchini Slice: The Ultimate Weekly MVP!
If you’re looking for that one recipe to carry you through the week, this is it! Seriously, it’s my absolute go-to for breakfast, lunch, dinner and everything in between.
Why am I obsessed?
✅ Protein-packed to keep you full.
✅ Hidden veggies (perfect for the picky eaters!).
✅ Meal prep hero – grab a square on your way out the door or toss it in the school lunchboxes (it’s just as yummy cold!).
The best part? It’s basically a “fridge forage” situation. Got leftover veggies? Throw ‘em in! It’s the tastiest way to clear out the crisper drawer and turn leftovers into a whole new vibe.
Ingredients:
1 cup self raising GF flour
7 – 8 large eggs
1/4 cup olive oil
1 Grated raw zucchini (strain liquid)
Stir fried 1/2 red onion and 1 bunch of spring onion
1 cup of steamed or baked pumpkin or sweet potato cubed
1 cup of raw spinach diced
Hand full of of basil
Season with salt pepper
Then add any other veg you want, throwing in leftovers from last nights dinner is the easiest: Broccoli, Cauliflower, Capsicum.
Method:
Beat eggs.
Add flour and olive oil and beat together.
Then add in all other ingredients.
Bake in a greased baking tray or quiche dish. I use a springform round cake tin which I line with baking paper and grease around the sides with olive oil, then dust with flour.
Bake at 200 degrees for 20 mins or until golden on top and cooked through.
Recipe and photos by Daniela Viola.
Enjoy 😊