Serves: 6 | Preparation: 70 minutes


  • 5 eggs
  • Freshly ground black pepper
  • 1 large zucchini, grated
  • 400 g peeled and grated carrot, sweet potato or pumpkin
  • 1 1/2 cups drained canned corn kernels or frozen peas
  • 1 medium brown onion, peeled and diced
  • 2 teaspoons dried mixed herbs
  • 3/4 cup wholemeal self-raising flour
  • 1 cup reduced-fat grated cheddar cheese
  • Olive or canola oil spray
  • 3 large tomatoes, thinly sliced (optional)
  • Green side salad, to serve


  1. Preheat oven to 200 °C (180 °C fan forced).
  2. Whisk eggs in a medium jug, season with black pepper and set aside.
  3. In a large bowl combine remaining ingredients except tomato. Add eggs and stir mixture until well combined.
  4. Spray a large baking dish with oil. Pour in zucchini mix and flatten with a spoon. Cover with tomato slices arranged in a single layer. Bake for 40–45 minutes or until firm and golden brown.
  5. Rest in the pan for 10 minutes before dividing into 6 pieces and cutting into slices. Serve with a green side salad.


  • Serve hot or cold, a healthy favourite for toddlers, children and adults alike. Great to take on a picnic, served as a finger food cut into small squares.
  • Substitute other vegetables including baby spinach, cherry tomatoes, broccoli florets, chopped asparagus or mushrooms, grated parsnip or potato and add fresh parsley, basil or dill.
  • Vary the flavour by adding roast vegetables or chopped fat-free semi-sundried tomatoes or chargrilled capsicum.
  • Replace brown onion with chopped leek or spring onions.

Recipe © State of Western Australia (Healthy WA).