TM instructions: Add roughly chopped zucchini to bowl 4-7 secs Speed 4. Remove to large mixing bowl. Add roughly chopped carrots to bowl, grate 5 secs Speed 6 and remove to bowl with zucchini. Add onion, mustard seeds, cumin seeds and 20g of the oil to bowl, chop 3 secs Speed 5. Scrape down bowl then saute 5 min 120* Speed 1. Add rest of ingredients including remaining 80g of oil and mix 6 secs Reverse Speed 4. Add to large bowl with grated veg and mix until well combined. Pour into greased and lined tray, top with reserved pumpkin seeds and bake as per recipe.


  • 350 grams zucchini, grated
  • 2 carrots, grated
  • 1 onion, chopped
  • 1 1/2 teaspoons brown mustard seeds
  • 1 1/2 teaspoons cumin seeds
  • 25 curry leaves
  • 1/2 teaspoon turmeric
  • 6 eggs
  • 1 green chilli, chopped finely
  • 100 grams rice flour
  • 1 teaspoon salt
  • pinch black pepper
  • 50 grams pumpkin seeds + 1Tb for sprinkling on top
  • 100 grams vegetable oil
  • 150 grams baby spinach, roughly chopped


  1. Preheat oven 180*. Grease and line large slice tray. Place zucchini and carrot in large mixing bowl. Heat 20g of the oil in pan and saute onion, mustard seeds & cumin seeds until seeds pop, approx 3-4 mins. Add curry leaves & stir 30 secs. Add to large bowl with veg. In separate bowl, lightly beat eggs and then add rest of ingredients. Add to large bowl with veg and mix together until well combined. Pour into slice try, top with reserved pumpkin seeds and bake for 30 mins until firm and set on top.