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Bubble and squeak slice

Bubble and squeak slice image


1 medium zucchini (grated)
1 carrot (grated)
1⁄3 cup frozen peas
1⁄3 cup corn kernels
1 garlic clove (crushed)
1 tablespoon water
4 spring onions (chopped)
1⁄2 cup Australian reduced fat cheddar cheese (grated)
1⁄3 cup Australian reduced fat feta cheese (crumbled)
4 eggs (lightly beaten)
1⁄4 cup Australian reduced fat milk
1⁄4 cup fresh herbs (parsley, mint, chives, basil) (chopped)
1⁄2 cup self-raising flour
8 cherry tomatoes (halved)
1 tablespoon fresh basil leaves, torn (for serving)



  1. Heat a non-stick frypan, add zucchini, carrot, peas, corn, garlic and water and cook until softened. Cool slightly.
  2. Combine cooked vegetables with spring onions, cheddar, feta, eggs, milk, herbs and flour. Spoon mixture into a lined 28cm x 18cm slab pan. Stud cherry tomatoes onto mixture decoratively and bake at 180°C for 35 minutes or until golden and cooked.
  3. Rest for 10-15 minutes before sprinkling with basil, slicing into small squares and serving.

This can also be served cold in school lunch boxes or as a side dish to a main meal.

For adults: Stud the slice with sundried tomatoes in place of cherry tomatoes, and serve with a spicy relish or chutney.

Recipe republished with permission from Nutrition Australia ACT Inc.