This week I threw together this tasty Potato and Zucchini Slice for lunch and it was massive tasty hit for the whole family! Make a double batch and voila, you have lunchboxes set for the next day!

If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch! 

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour or gluten-free flour
Salt and pepper
Olive oil
Dried rosemary

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Potato and Zucchini Slice

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 10

Author Brenda Janschek

Ingredients

• 2 large zucchini grated and moisture squeezed out
• 6 cooked chat potatoes skin removed and cubed (slice some for the top) OR 2 medium raw potatoes, peeled, grated and moisture squeezed out
• 1 cup parmesan grated
• 1 cup cheddar cheese grated
• 6 eggs lightly beaten
• 3/4 cup spelt flour or gluten-free flour
• ½ cup butter melted
• Salt and pepper to taste
• Olive oil
• 1 tablespoon dried rosemary

Instructions

• Preheat oven to 180C
• Grease and line a 20 cm x 20 cm baking tin
• Mix all the ingredients together until well combined.
• Pour into the baking tin, pop slices of potato on the top, brush with olive oil and sprinkle over rosemary.
• Bake for 30 – 35 mins until golden or when eggs are firm.
• Serve with your favourite salad or cut up vegetables

Notes

This slice would be dee-lish with some chopped ham or chopped cooked bacon!

I love seeing you create my recipes, so please send me your photos.  And if you share on social please tag me on instagram @brendajanschek or facebook.

Other recipes you might also like are my Mini Quiches and Healthy Lasagna.

Bren x

With eggs as the hero of the dish providing the body with wonderful proteins, fats, vitamins and minerals, fritatta takes no time to whip up, is super nutritious, and oh-so-tasty. The carnivores were more than happy, and the the leftovers also make a great lunchbox addition. An added bonus is that frittata requires very few dishes to wash up (happily, for my husband!).

It’s versatility means that it is equally appropriate when served either hot or cold, and is perfect for breakfast, lunch or dinner. What can’t the frittata do? Well, it can’t be vegan, I guess!

Experiment with flavours you love and you can’t go wrong. Here’s the one we all loved.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Basil or parsley
Salt and pepper

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POTATO FETA AND SPINACH FRITTATA

Cook Time 40 minutes

Total Time 1 hour

Servings 4

Author Brenda Janschek

Ingredients

• 2 potatoes peeled, cubed and parboiled
• 7 eggs
• 1 cup of feta chopped
• 1 cup cheddar or parmesan cheese grated
• 2 big handfuls of baby spinach
• 1 handful of basil or flat leaf parsley finely chopped
• 1/2 cup cream
• 1 red onion sliced
• salt and pepper to taste

Instructions

• Preheat oven to 180 celcius
• Lightly grease a baking dish
• Whisk eggs with cream in a large bowl, pop in both cheeses, herbs, baby spinach (rip into smaller pieces), potato, salt and pepper and gently stir
• Pour into the baking dish and top with the red onion slices
• Pop into oven and bake for approximately 40 minutes
• Sprinkle with some extra herbs, cut into wedges or squares and serve with a dollop of hummus and a big garden salad

Notes

Serves 4 but I recommend doubling the recipe for a larger group or if you want leftovers

If you’re looking for more delicious lunch recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch!

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other vegetarian dinner recipes you might like are Tex-Mex Burrito Bowls and Vegetarian Pasta Bake.

Do you have hungry kids who are bottomless pits too?