Beetroot and zucchini slice


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Serves: 8

Category: Savoury meals


  • 2 tablespoons olive oil
  • 1 red onion , finely chopped
  • 1 red capsicum, finely chopped
  • 1 large zucchini, coarsely grated
  • 2 large beetroot, peeled, coarsely grated
  • 100g cherry tomatoes, halved
  • 1 cup self raising flour
  • 1 cup reduced fat cheese, grated
  • 5 medium eggs, lightly whisked
  • 60mL reduced fat milk


  1. Preheat oven to 180°C. Grease a 20cm x 30cm lamington tray, line with baking paper allowing paper to overhang edges
  2. Heat 2 teaspoon of oil in frypan over medium heat. Add onion, and capsicum, stirring for 5 minutes or until onion softens. Set aside for 5 minutes to cool slightly
  3. Combine zucchini, beetroot, tomatoes, flour and cheese in a large bowl, stir onion mixture
  4. Whisk egg, milk and remaining oil in a small bowl
  5. Add to zucchini mixture and stir gently to combine
  6. Spoon into prepared tray and smooth down
  7. Bake for 40 minutes or until firm to the touch. Serve warm or cold. 

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