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Tuna and zucchini slice

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Tuna & zucchini slice


15 mins (+ cooling time)


45 mins




8 pieces

Tuna and zucchini slice


  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 3 medium zucchini, coarsely grated
  • 425g can tuna, drained, flaked
  • 1 cup (120g) shredded tasty cheddar
  • 1 cup (135g) gluten-free self-raising flour
  • ½ cup (125ml) olive oil, extra
  • 4 Coles Australian Free Range Eggs


  1. Preheat oven to 180°C. Grease and line the base and sides of a 17cm x 27cm slice pan with baking paper. Heat oil in a frying pan over high heat. Cook onion and garlic for 3 mins or until softened. Transfer to a large bowl.
  2. Stir the zucchini, tuna, cheddar and flour into onion mixture. Combine the extra oil and eggs in a bowl. Add to the zucchini mixture and stir until well combined. Pour into prepared pan.
  3. Bake for 40 mins or until golden and firm. Cool in the pan. Cut into pieces.