Description

This Healthy Zucchini and Veggie Slice is a nutritious, high-protein, and fiber-rich dish perfect for breakfast, lunch, or a light snack. Packed with zucchini, broccoli, spinach, eggs, and cheese, it’s a delicious way to enjoy more vegetables while keeping things satisfying and flavorful. Plus, it’s meal-prep friendly and reheats beautifully!

Ingredients

Scale

1.5 tablespoons olive oil
1 medium onion (finely chopped)
1 medium zucchini (about 220 grams / 7–8 oz, grated and squeezed of excess moisture)
2 cups chopped broccoli (about 150–180 grams / 5–6 oz of broccoli florets)
2 cups baby spinach leaves (about 50 grams / 2 oz, roughly chopped)
1 garlic clove (finely chopped)
5 large eggs (lightly whisked)
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
150 grams self-raising flour (about 1 cup + 2 tablespoons or 5 oz; if using plain flour, add 1 teaspoon of baking powder)
200 grams low-fat cottage cheese (about 1 cup; high-protein preferred)
115 grams grated Cheddar (about 1.5 cups or 4 oz; or Tasty cheese if in Australia)
1/2 cup frozen baby peas (about 50–60 grams / 2 oz)
30 ml olive oil (2 tablespoons, to go in the batter)

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Instructions

1. Preheat the Oven

Preheat oven to 180°C (350°F).
Grease and line a 9×9-inch (23×23 cm) baking dish with parchment paper.

2. Cook the Vegetables

Heat 1.5 tablespoons olive oil in a skillet over medium heat.
Add chopped onion and sauté for 2-3 minutes until soft.
Stir in garlic and cook for 1 more minute.
Add broccoli and cook for 2-3 minutes, then add spinach and cook until wilted.

3. Prepare the Zucchini

Grate zucchini and place it in a clean kitchen towel.
Squeeze out as much moisture as possible.

4. Mix the Wet Ingredients

In a large mixing bowl, whisk together eggs, Dijon mustard, salt, pepper, and olive oil.
Add the grated zucchini, cooked vegetables, and frozen peas. Mix well.

5. Add the Dry Ingredients & Cheese

Gradually stir in the self-raising flour (or plain flour + baking powder).
Gently fold in the grated Cheddar cheese (reserve some for topping).

6. Bake the Slice

Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle the reserved cheese on top.
Bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

7. Cool & Serve

Let the slice cool in the pan for 10 minutes.
Cut into squares and serve warm or at room temperature.

Notes

Make it Gluten-Free: Use almond flour + 1 teaspoon baking powder instead of self-raising flour.
For Extra Protein: Add crumbled feta or more eggs.
Storage: Keep in an airtight container in the fridge for 3-4 days.
Freezing: Wrap slices in plastic wrap & foil and freeze for up to 3 months.
Reheat: Warm in the oven at 160°C (320°F) for 5 minutes.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: Australian