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Mama's easy peasy zucchini slice

Serves: 12
Prep: 10
Cook: 35

    Just like Mum used to make, only easier. This courgette and corn slice is a midweek meal winner and is O for awesome in the lunchbox. 


    • 2 Sanitarium Weet-Bix™, crushed
    • 2 courgette, grated
    • 1 large carrot, grated
    • 1 large onion finely chopped
    • 420g can corn kernels, drained
    • 1 cup tasty cheese grated
    • ½ cup self-raising flour
    • ½ cup olive oil
    • 5 eggs
    • ½ teaspoon salt


    1. Preheat oven to 170°C. Grease and line a non-stick 20x30cm lamington tray.
    2. Combine courgette, onion, carrot, corn, flour, Weet Bix™ and cheese in a large bowl.
    3. Add oil and lightly beaten eggs, and mix. Season with salt.Pour into the lamington tray.
    4. Bake for 35-40 mins until golden and set. Allow to cool slightly before cutting.


    • Suitable to freeze and reheat.
    • Can be enjoyed hot or at room temperature so is perfect for lunchboxes.

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