· By Julia Boase

Tuna Zucchini Slice

Say goodbye to the old zucchini slice because we've given it a fresh twist. Dive into this veggie-packed dinner, and be sure to stash those delicious leftovers in our steel lunch boxes – a lunchtime game-changer for kids who aren't fans of sandwiches. We've amped up the nutrition with tuna and pesto for protein, heart-healthy fats, and an extra burst of flavour. Pair it with a refreshing salad for dinner

Ingredients - makes approx 16 pieces

1 x 400g tin of  tuna in spring water, drained

2 cups finely grated zucchini (moisture squeezed out)

1 cup plain wholemeal flour 

1 cup grated tasty cheese

2 tsp baking powder

1/2 cup olive oil

5 eggs, beaten

1/4 cup pesto (store bought or try out nut free pesto for school)

1 red onion finely diced 

Salt and pepper



 Heat oven to 180 degrees C (conventional) or 160 degrees C for fan forced. Line a rectangular baking tray with paper (approx. 30cm x 25cm). Into a large mixing bowl add all ingredients together and season well. Pour into spread tray and use a spatular to smooth top. Bake fro 30 mins or until the top is golden brown and slice is cooked through.

Keep is in the fridge in an airtight container for 3-4 days or freeze for  up to 3 months. 


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