I love a quick and easy slice, that is tasty and nutritious. Mostly I make zucchini slice or the quinoa tuna bake from our website, but I wanted to try something a bit different today, and this is what I came up with. It was super tasty, my kids ate it (which is rare) and I had enough leftover for my lunch the next day as well #winning.

This would be great hot or cold, so perfect for school lunches or picnics.

Related Recipe: Vegetable Stock Paste

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Tracey and Jo

  • 15m
  • 45m
  • 1h
  • 1


  • 200 g cheese
  • 1 small sweet potato, approx 250g
  • 1 carrot, approx 100g
  • 1 zucchini, approx 200g
  • 200 g bacon diced
  • 4 eggs
  • 150 g self-raising flour
  • salt and pepper
  • 1 tbsp. vegetable stock paste


  1. Pre-heat oven to 170ºC. Grease and flour a large oven proof dish (like a large rectangle casserole dish).
  2. Start by prepping the cheese and veggies - cut cheese into cubes, peel the sweet potato and carrot and cut into chunks. Cut the zucchini into 2cm bits.
  3. You will need a large mixing bowl as this recipe makes too much for your thermie to handle. Tip each ingredient into the larger bowl as you blitz it.
  4. Blitz cheese for 3 secs/speed 7 OR grate cheese - tip into bowl.
  5. Blitz sweet potato for 2-3 secs/speed 6 OR grate potato - tip into bowl.
  6. Blitz carrot and zucchini for 2-3 secs/speed 6 OR grate carrot and zucchini - tip into bowl.
  7. Add all other ingredients and mix well using a fork.
  8. Pour into prepared dish and spread out. Bake for approx. 45 minutes, until nice and golden on the top.
  9. We love this served with a side salad and baked potatoes, or some homemade chips.