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Zucchini slice with butter beans

Serves: 4
Prep: 10
Cook: 30

    A simple twist on an old favourite, this quick and easy slice is great for midweek meals, with an added protein punch. Use the leftovers in school lunchboxes.


    • 2 cups zucchini, grated
    • 1 small onion, finely diced
    • 400 g tin butter beans, drained & rinsed
    • ¼ cup low-fat cheese, grated
    • ½ cup self-raising white flour
    • 3 eggs, lightly beaten
    • 2 tbs oil
    • ¼ tsp salt


    1. Place zucchini, onion, butter beans, cheese and flour in a large bowl. Mix well.
    2. Combine eggs, oil and salt and stir into zucchini mixture.
    3. Pour mixture into a greased and lined 20cm square tin.
    4. Bake in a moderate oven, 180°C for 30 minutes or until golden. Cut into 16 triangles.


    • To create a gluten free slice, simply replace the self-raising white flour with self-raising gluten free flour.

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