Zucchini Slice

Zucchini Slice:  This recipe is one that we recommend to everyone in our 6 Week Body Challenge.


  • 2 large Zucchini grated
  • 1 carrot grated
  • 1 onion diced
  • ½ red capsicum
  • ½ cup of lightly baked eggplant
  • 1 cup of almond meal
  • 5 eggs
  • 1 tsp paprika
  • 1tsp of mixed spices
  • Pepper to taste


  1. Place zucchini, carrot, onion, capsicum and eggplant into a bowl. Add almond meal.
  2. Lightly beat eggs in a separate bowl before adding to mixture. Stir in well.
  3. Pour into dish. Cook for 30-40 mins on 180 degrees. Until golden brown and set.

Bel’s Tips

  • You can opt to use fresh herbs in a dish as it will give it more flavour, go for Italian parsley, oregano, basil.
  • This dish serves 6 so can be made on the weekend to be used for breakfast, lunch or dinner. Pair with a light salad if you will be having this for lunch or dinner. Can be kept for up to 3-4 days.
  • Line your dish with baking paper for an easy way to get out of a dish.
  • Not recommended to freeze this.