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Zucchini and Pea Slice

Lunchboxes, Snacks and nibbles, Low Fat, Low GI, Vegetarian, Dinner
The Biting Truth
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1 tbs olive oil
2 cloves garlic, crushed
4 medium zucchinis, grated (squeeze out as much of the moisture as you can)
1/2 cup of parmesan cheese
1 cup wholemeal self raising flour
6 eggs, lightly beaten
300g reduced fat ricotta cheese
1 1/2 cups frozen peas, thawed and smashed
2 tbs pesto (see The Biting Truth’s homemade pesto recipe)


STEP 1. Preheat the oven to 200 degrees celsium

STEP 2. In a non stick fry pan, heat oil and add the onion & garlic and cook until lightly brown
STEP 3. In a large bowl, combine zucchini, parmesan, flour, onion and garlic. Mix to combine.
STEP 4. In the centre of the bowl make a well, add the eggs and mix.
STEP 5. Add in ricotta, peas and pesto.
STEP 6. Pour mixture into a 20 x 30 cm baking tin (lined with baking paper)
STEP 7. Bake for 30-40 minutes or until lightly golden. Cut into small snack size serves or larger slices for a meal 

Zucchini and Pea Slice
Alexandra Parker
Accredited Nutritionist (AN), Accredited Practising Dietitian (APD), Sports Dietitian