Make - ahead lunch idea

Zucchini slice is one of those timeless recipes that earns its place on repeat. It’s simple, nourishing, and endlessly versatile — equally at home in a lunchbox, picnic spread, or easy weeknight dinner. I love it for the way it transforms a handful of everyday ingredients into something satisfying and balanced, with plenty of veggies, protein, and flavour in every bite. It’s also forgiving and adaptable, so you can tweak it with whatever you have on hand. Make ahead, portion up and suitable for the freezer, this is the kind of recipe that quietly becomes a staple.

Ingredients

• 1 onion, finely diced

• 1 medium zucchini, grated. Squeeze out excess moisture using a paper towel.

• 1 medium carrot, peeled and grated

• 5 eggs, beaten

• 1 cup self raising flour

• 1/3 cup extra virgin olive oil

• 1/2 cup grated cheese (e.g. tasty, cheddar)

• 100g (or half packet) of haloumi cheese, grated

Method

• Preheat oven to 180 degrees celsius. Grease a baking dish with olive oil (approx 30x20x5cm).

• Mix all ingredients in a bowl until well combined.

• Bake in oven for 30 minutes or until golden brown.

Notes

• Great served hot or cold

• Can make a double recipe and bake the extra mix as muffins to go in the freezer.

• Cut into slices before freezing for ready to go single portions.

• Optional extras -Add 1/2 cup tin corn in with other vegetables, or bake slices of tomato into the top.

• Great for lunchboxes or breakfast on the go.