Feeding the Funky Bunch: Vegetable, Cheese & Pasta Slice


Inspired by a recipe in the latest Donna Hay I made this slice for my kid’s dinner a few weeks ago and again the other night. It was very well received (and eaten quickly!). I sliced the rest into portions and froze it for lunch boxes next term.

Vegetable, Cheese & Pasta Slice


  • 1 & 1/2 cups (135g) dried pasta (small shape like shells or spirals)
  • 1 medium carrot finely grated (100-120g)
  • 1/2 zucchini finely grated (180-1200g)
  • 200g feta
  • 100g grated cheddar
  • 4 eggs
  • 1 cup (150g) self-raising flour
  • pink salt & cracked black pepper
  • 1/4 cup melted butter


  1. Pre heat oven 180C
  2. Cook pasta in salted boiling water until al dente
  3. Drain and set aside
  4. I usually complete the rest of this recipe while the pasta cooks so that i’m ready to mix it in as soon as it’s drained
  5. Crack eggs into a large bowl and whisk
  6. Add grated vegetables, crumbled feta, cheddar, flour, butter and season with salt & pepper
  7. Mix well
  8. Add cooked pasta and mix through
  9. Pour into greased and lined 20cm x 30cm tin or pyrex dish
  10. Bake 35-40 minutes

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