Zucchini, carrot and feta slice

Prep Time: 25 minutes
Cooking Time: 35 minutes
No of Serves: 4

Recipe courtesy of Anika Rouf, APD


  • 2 medium zucchini, grated
  • 3 medium carrots, grated
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 100g self-raising wholemeal flour
  • 3 eggs, lightly beaten
  • 1/3 cup skim milk
  • 60g Danish feta
  • 3 tablespoon EVOO (extra virgin olive oil)
  • 80g breast chicken or other leftover meat
  • EVOO spray
  • Pepper
  • Herbs of your choice

Nutrition Information (per serve)

Energy 1632 kJ (390 calories)
Protein 18g
Total Fat 22g
Carbohydrates 25g
Saturated Fat 5g
Sugars 9g
Dietary Fibre 9g
Sodium 462mg


  1. Preheat oven to 160 degrees (fan-forced)
  2. Lightly spray square tray with EVOO
  3. Grate vegetables, prepare onion and garlic
  4. Combine carrot, zucchini, onion, cheese and flour
  5. Add any leftover meat you would like to use (chop into small pieces first)
  6. Season with pepper and herbs of your choice
  7. Add in milk, eggs and oil
  8. Mix well
  9. Spread evenly into baking tray
  10. Bake for 30-35 mins or until golden brown

This recipe featured in the APD Cookbook, created in collaboration with Nutrition Australia ACT.

Download the full APD Cookbook by visiting the Australia’s Healthy Weight Week website.

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