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Potato and Zucchini Slice

Brenda Janschek
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 10


  • 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


  • 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


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