Zucchini Slice is one of those recipes that is just so handy. 

Serve warm with vegetables or salad for a family friendly mid week meal, chill for the lunchboxes or cut into cubes for bite sized snacks.

Whilst we are all for a good dose of healthy fats, some Zucchini Slice recipes are a touch too heavy handed on the oil.

This one has been tried and tested by the weight loss surgery community and keeps coming up a winner! 

Zucchini Slice

Makes 4 serves

2 zucchini, grated
1 carrot, grated
½ onion, finely diced
125g tin corn, drained
1 tablespoon sundried tomatoes, diced
2 eyes of bacon, rind removed, finely diced
½ cup reduced fat tasty cheese, grated
1/3 cup white self-raising flour
1/3 cup wholemeal self-raising flour
4 eggs
1 tablespoon reduced fat feta, crumbled 
Freshly ground black pepper, to taste
Sprinkle of basil and thyme

Preheat oven to 200°C. Combine zucchini, carrot, onion, bacon, corn, sun dried tomatoes, cheese, sifted flour and lightly beaten eggs. Season with pepper and a sprinkle of basil and thyme. Line a lamington or cake tin with baking paper. Pour mixture into the tin and bake for 30-40 minutes or until browned.

Nutrition information (per cup, which is 1/4 of this Zucchini Slice): kilojoules 1140, calories 273, protein 20g, fat 12g, saturated fat 5g, carbohydrate 19g, fibre 3.5g.

Hints and tips:

• For lots of flavour without excess fat, choose sundried tomatoes vacuum packed with little oil.

• This recipe is suitable to freeze. Freeze in single serves to defrost for a quick and easy lunch.

• Try cooking in muffin trays for perfect portions.

This is just one of the recipes in Your Complete Guide to Nutrition for Weight Loss Surgery. If you haven't got a copy yet, find out more about it here.