veggie slice

Written By Angelica Pupillo

If you’re looking for a delicious way to add more veggies to your teens’ diet, then you have found the recipe that will help you do just that!! In this recipe I used onion, capsicum and zucchini. If you don’t have those on hand, you can sub it out for pumpkin, sweet potato or carrot. The recipe is super flexible so use whatever you have available and, most importantly, that you know your teen will enjoy!

recipe (serves 6-8)

ingredients

  • 1 capsicum, finely chopped

  • ½ brown onion, finely diced

  • 3 eggs

  • 2 zucchini, grated

  • 1 cup wholemeal flour

  • 1 tsp baking powder

  • 1/2 cup parmesan cheese, grated

  • 1/2 cup milk

  • Salt & pepper

  • Olive oil

method

1. Preheat the oven to 180C.

2. In a fry pan over high heat, add in a couple of tbsp of olive oil, the onion, and the capsicum. Season with salt and sauté for 10 minutes or until onion is translucent and the capsicum has softened. Set aside.

3. In a large bowl, whisk together the three eggs and then add in the zucchini, flour, baking powder, parmesan, 2 tbsp of olive oil, and the milk, Add in the cooked onion and capsicum and season with salt and pepper.

4. Pour the mixture into a lined loaf pan and bake for 45 minutes or until completely cooked through and golden on top (if a knife inserted into the centre comes out clean you know you’re ready to go!

5. Slice it up and it is ready for it to be put into lunch boxes for the week ahead.

Tip: You can actually make these into mini veggie muffins, just make sure you use little muffin liners or grease them well with some butter or olive oil.

hungry for more?

For more recipes like this, download our teen lunchbox eBook, packed with ideas to keep your teen energised in 2025.

Angelica Pupillo
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