Lupin Zucchini and Feta Slice

Posted 27/01/2017

Serves 4


1¼ cup (150g) Lupin Flakes
½ cup (50g) GF plain flour
1 tsp Baking powder
1 small can (⅔ cup) corn kernels
1½ cup (150g) zucchini, grated
30g grated low fat feta
¾ cup grated parmesan
1 clove crushed garlic
¼ tsp caraway seeds – optional
1 tbsp olive oil (or oil your choice)
1 whole egg, lightly whisked
125ml Hi-Lo milk

70g Low-fat Feta, grated
2 tsp Olive oil (or oil of your choice)
Sprinkle of oregano and caraway seeds (optional)



  1. Preheat oven to 170°C.
  2. Place all ingredients for the base in a bowl and mix well, then transfer to a well oiled (or baking paper lined) shallow rectangular baking pan (12.5cm x 35cm).
  3. Sprinkle the remaining feta, drizzle with olive oil and sprinkle with oregano and caraway seeds.
  4. Bake for 30mins in a low-moderate oven (165°-170°C).
  5. Let stand for 10 minutes, before slicing.
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