Zucchini & Sweet Potato Slice. Make in bulk so you have extra lunches for the week. This slice tastes delicious either hot or cold.

Zucchini & Sweet Potato Slice

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 6


Make this gluten & dairy free zucchini & sweet potato slice in bulk so you have extra for the week. It tastes delicious either hot or cold!


  • 2 medium sweet potatoes (approximately 700 – 800 grams), peeled and coarsely grated
  • 2 large zucchini (approximately 550 – 650 grams), coarsely grated
  • 4 eggs (add an extra egg if making nut free version so 5 in total)
  • 1 cup almond meal (or 1/3 cup coconut flour for nut free version)
  • 2 garlic cloves minced
  • 2 tablespoons fresh chives, roughly chopped
  • Pinch of sea salt
  • Pinch of black pepper


  • 1 packet feta, crumbled
  • 1 teaspoon chili flakes


  1. Pre-heat oven to 180 degrees celcius.
  2. Add all ingredients to a large mixing bowl and mix until well combined. Spoon mixture into a baking dish lined with baking paper.
  3. Place in the oven and cook for approximately 35-40 minutes until set and golden on top. Let it cool for a few minutes and then slice to serve.


If you are wanting a nut free version, then simply add 1/3 coconut flour (instead of the almond meal) and add an extra egg (so 5 in total).