Zucchini, Kale & Green Pea Slice

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch
Servings 2


  • 4 free-range eggs
  • 2 cloves garlic minced
  • 1 brown onion diced
  • 1 zucchini grated with extra moisture squeezed out
  • 1 cup kale destemmed and leaves finely chopped
  • 1 cup frozen green peas thawed
  • 50 g tasty cheese grated
  • 1/2 tablespoon dried thyme
  • 1/4 cup full cream milk
  • 1/4 cup wholemeal self-raising flour or gluten free alternative
  • salt & pepper to taste

Ingredients to Serve

  • 2 cups rocket leaves
  • 2 teaspoons extra-virgin olive oil


  • Preheat oven to 200°C/400°F/Gas Mark 6 and grease a baking dish with olive oil.
  • In a medium bowl, whisk together the eggs until light and slightly foamy. Add the garlic, onion, zucchini, kale, peas, cheese, half the thyme leaves, and milk. Mix until combined. Stir through the flour until smooth and season with sea salt and freshly cracked pepper.
  • Pour the mixture into the prepared baking dish, arrange the 2 remaining thyme sprigs on top.
  • Place into the preheated oven and bake for 35 minutes, or until the filling is cooked through and the top is golden brown.
  • Once cooked, remove from the oven and allow to cool completely. Serve with rocket leaves and drizzle with olive oil.
Keyword Meat Free Ideas

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.