Kerryn Boogaard Kerryn Boogaard
Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

Weekend Recipe: Zucchini Slice:

This delicious and nutritious slice from Julie Goodwin works well for a weekend lunch - with leftovers for school lunch boxes.
By Julie Goodwin
Date: February 02 2013
Editor Rating:

This slice makes enough for 12 serves. Julie says it takes about 10 minute to prepare (maybe 15 for most of us) and 35 minutes to cook.

2 zucchini, grated
1 large onion finely chopped
3 rashers bacon finely chopped
1 cup tasty cheese grated
1 cup self-raising flour 
1/2 cup of oil
5 eggs
Salt and pepper to taste


Preheat oven to 170*C. Grease and line a lamington tin with baking paper.

Combine zucchini, onion, bacon, flour and cheese in a large bowl. Add oil and lightly beaten eggs, and mix. Season with a little salt and pepper. Pour into lamington tin.

Bake for 35-40 mins until golden and set. Allow to cool slightly before cutting.

Note: the vegetables can be substituted or added to – try corn kernels, grated carrot, shallots, shredded beans, and leave out the bacon for a vegetarian version.

Julie suggests you can prepare this on Saturday or Sunday for lunch, and use the leftovers for school lunches during the week. Or, just prepare it late Sunday afternoon to have ready for lunches for everyone all week! You can find more of Julie's back-to-school recipes here.


And here are Julie's tips for making school lunches a breeze!

  1. Freeze sandwiches in freezer-proof bags – this means only making sandwiches once a week.  Sandwiches that are suitable to freeze include cheese, mortadella or silverside and normal spreads such as Vegemite.  Ham and salads are unsuitable to freeze because of the high water content.
  2. Pack a salad and include a dressing in a mini lock bag to pop on at lunch time.  This stops the salad from going soggy.
  3. Kid-sized packets of snack, when bought at the supermarket, are really expensive.  It’s much cheaper to buy pretzels, sultanas, rice crackers etc. in big packages and divide it up yourself.  Popcorn is also an inexpensive and healthy snack to make and divide into bags. Divide snacks into mini bags, label and keep in the pantry. Pretzels, popcorn, crackers, dried fruit and biscuits are all great for this. 
  4. Cut up fruit, vegetables or cheese and divide into mini bags to keep in the fridge.
  5. To cool lunch boxes, freeze a boxed fruit juice drink or drink bottle of water.  It will keep lunch cold and also be a nice cold drink by lunch time.
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