A nourishing slice that's perfect for making in bulk, freezing and reheating for any meal! It makes a great lunchbox addition sneaking extra veggies into even the fussiest of eaters! 


  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp dried rosemary 
  • 450g zucchini, grated (approximately 2 cups) 
  • 250g sweet potato, peeled and grated (approximately 1 cup) 
  • 1 cup (150g) almond meal 
  • 1 tsp baking powder 
  • Sea salt and cracked black pepper
  • 5 eggs, lightly beaten
  • 1/4 cup nutritional yeast or organic cheese 
  • Cherry tomatoes to top 


  • 1½ cups frozen peas
  • 2 tbsp pesto
  • 1 cup baby spinach 


  1. Preheat oven to 400°F (200°C) and line baking dish with parchment paper. 
  2. If you have a food processor you can whip up this recipe super quick by using your grater blade and grate sweet potato, zucchini, onion and garlic. 
  3. Mix zucchini, sweet potato, almond meal, rosemary, nutritional yeast (or organic cheese), baking powder and salt and pepper ingredients together in a large bowl. 
  4. Make well in the mixture, add eggs and mix well. 
  5. Spread evenly in baking tin (20cm x 30cm), or whatever you have. We used our loaf dish. Top with halved cherry tomatoes. 
  6. Bake 40-50 minutes. This will depend on your dish you used, the slice is cooked once you insert a skewer and it comes out clean. 


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