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I am constantly tweaking my zucchini slice recipe in an attempt to please the whole family. It’s such an easy meal- breakfast, lunch or dinner. It freezes well, reheats well and can be eaten hot or cold. Busy families need more meals like this in their lives, am I right?

Zucchini season is upon us, and in an attempt to keep up with the abundance of zucchini I pick, I am making many zucchini slices to freeze for quick weeknight dinners and lunch boxes. Of all the versions of this slice I have made so far (and that would be many), I am ecstatic to say this one is actually eaten by all 5 family members! WINNING!!

Table of Contents


1 cup of organic grated cheese (I use a mixture of cheddar & parmesan)

1 brown onion

1 clove of garlic

375g zucchini (can use carrot, sweet potato, squash or other vegetables, just stick to the weight!)

5 free range eggs

1/2 cup extra virgin olive oil

2/3 cup organic sprouted brown rice flour

1/3 cup organic buckwheat flour

2 tsp baking powder

280g free range finely chopped bacon


Line a glass baking dish with baking paper, mine measured 35cm x 23cm.

Grate cheese 10 sec / speed 5. Set aside.

Add onion,  garlic + zucchini to TM bowl and chop 5 sec/ speed 5.

Add cheese + remaining ingredients and mix reverse / 10 secs/speed 5

Pour mixture into baking dish and bake at 180C for 40-50 mins, depending on size of the dish.

Eat warm or cold with a green salad!