Potato and Zucchini Slice
Sunday’s cook ups can take us to some seriously yummy places.
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!

Potato and Zucchini Slice
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
Other recipes you might also like are my Mini Quiches and Healthy Lasagna.
Bren x
Easy Wholefood Lunchboxes eBook
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