Zucchini & Pea Slice

zucchini slice
Serves: 6-8 | Prep time: 15 mins | Cook time: 30-40 mins


  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 brown onion, diced
  • 4 medium zucchinis, grated (squeeze out as much of the moisture as you can)
  • ½ cup parmesan cheese
  • 1 cup wholemeal self raising flour
  • 6 eggs, lightly beaten
  • 300g ricotta cheese
  • 1 ½ cups frozen peas, thawed and smashed with a fork
  • 2 tbsp pesto sauce (we used The Biting Truth’s homemade pesto, find the recipe here)


  1. Preheat the oven to 180°C.
  2. In a non stick fry pan, heat olive oil and add the onion and cook for a few minutes. Then add the garlic and cook until fragrant. Remove from heat and set aside.
  3. In a large bowl, combine grated zucchini, parmesan, flour, onion and garlic. Mix to combine.
  4. In the centre of the bowl make a well, add the eggs and mix to combine.
  5. Add in ricotta, peas and pesto.
  6. Pour mixture into a 20 x 30 cm baking tin (lined with baking paper).
  7. Bake for 30-40 minutes or until lightly golden. Allow to cool for at least 10 minutes. Cut into small snack size serves or larger slices for a meal!


  • Option to freeze this Pea & Zucchini Slice.
  • For more dinner recipe ideas, click here.
  • To check out our Flexitarian Cookbook, click here.

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