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  • Serves:6
  • Prep Time:15 mins
  • Cook Time:20 mins

Zucchini, Corn & Feta Slice

+1 Edgell Asparagus

This lighter twist on a traditional zucchini slice doesn’t make any sacrifices when it comes to flavour. The sweet corn kernels are a classic match with the savoury slice and you can easily boost the vegie count by folding some asparagus into the mixture before popping into the oven. It’s beautiful served warm straight from the oven or even better packed up in a picnic and enjoyed under the shade of a tree.

Original recipe by Simply Great Meals | 2.2.15


  • 2 medium zucchini
  • 420g can Edgell Corn Kernels – No Added Salt, drained
  • 1 spring onion, chopped
  • 100g reduced fat feta, diced
  • 3 eggs, beaten
  • 1 cup self-raising flour
  • Pinch cracked black pepper
  • 1 tablespoon grated Parmesan cheese


Grate zucchini and squeeze out excess liquid. Place in a bowl with drained Edgell Corn Kernels, spring onion, feta, beaten eggs, flour and black pepper. Stir to combine.


Spoon into a 18cm x 27cm paper lined ovenproof dish, sprinkle with 1 tablespoon grated Parmesan cheese and bake at 180°C for 20 minutes.

Cut into slices and serve warm or cold.


This slice is great for lunches and picnics.

If serving cold, leave the slice in the pan to cool. This will make it easier to slice.

Healthy Tip: Use reduced fat parmesan cheese, and enjoy a slice with a garden salad on the side.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.