This healthy Zucchini & Carrot Slice is a simple and tasty midweek meal, with leftovers perfect for lunchboxes! Or make ahead of time and freeze for a quick and easy meal on the run.
Great for fussy eaters, this zucchini & carrot slice, is packed full of veggies and cheese. I’m sure you will find it’s an absolute hit with the kids!
If you’re anything like me, you probably have that time during the year when your veggie garden is literally overflowing with zucchinis (or you have generous friends and neighbours who do!)
They’re such a versatile vegetable, and can be included in both sweet and savoury recipes so easily – a great ‘veggie smuggler’ for those fussy eaters!
This recipe is based on my classic zucchini slice – which is also completely delicious and an easy family-friendly recipe.
My ‘kid approved’ healthy zucchini fritters are always a huge hit and super tasty too, or you may prefer a comforting healthy and creamy zucchini soup, and, believe it or not, zucchinis can even be disguised in a yummy sweet chocolate chip zucchini bread. How’s that?
Why You’re Going To Love This Recipe
Zucchinis are a summer squash, but these days they are available in supermarkets virtually all year round, and carrots certainly are too, so you can make this healthy zucchini and carrot slice at any time of the year:
- Budget friendly – particularly if it’s the season for zucchinis, this slice is very economical and perfect for having on regular rotation.
- Quick, easy & super tasty – a simple one bowl mix that can be ready in under an hour for a healthy mid-week, or casual weekend dinner.
- Perfect veggie smuggler – packed full of veggie goodness, you can serve this slice alone, or with kebabs as great finger food for little ones.
- Feeds a crowd – when you have to take along a plate to share simply cut the zucchini & carrot slice into small pieces – you’ll find that this slice will go a long way and makes a fantastic savoury party option.
- Freezer friendly – just bake and freeze, this slice defrosts perfectly – great to pop into lunchboxes too.
- Vegetarian option – just omit the ham!
What You Need
As I mentioned, you can make this zucchini & carrot slice a vegetarian dish by simply omitting the ham, but I have included it as an ingredient below because I love the extra flavour it gives this slice.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Eggs – use large eggs (60g or larger) and have these at room temperature.
- Self-raising flour – also known as self-rising flour, this is a blend of plain (all purpose) flour and a raising agent. You can make your own by adding 2 tsp baking powder to every 1 cup of plain flour.
- Oil – I recommend using a mild vegetable oil in this recipe as it has a subtle flavour. You can use olive oil, however, this will change the taste of the dish slightly.
- Cheese – grated. Any brand of tasty or cheddar cheese such as Mainland or Devondale works really well in this savoury slice.
- Zucchini – grated. Tip: strain any excess liquid off before adding the grated zucchini to the mixture to avoid any sogginess.
- Carrot – grated, approximately 2 small carrots.
- Onion – a large brown onion, chopped finely.
- Ham – thinly shaved, or omit the ham for a vegetarian option.
- Salt & pepper – to season.
Step By Step Instructions
This zucchini & carrot slice only takes about 10 minutes to prepare and dinner is ready in less than an hour. Serve as it is, or add a salad and some BBQ meat for a filling family meal.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 – Mix The Eggs And Flour
Preheat the oven to 170 degrees Celsius (fan forced) and prepare your baking dish.
In a large bowl, whisk the eggs together well.
Then add the self-raising flour and oil to the egg mixture in the bowl.
Whisk again until the mixture is smooth.
Step 2 – Add The Prepared Ingredients
Add all the other ingredients to the bowl – the shredded cheese, the grated zucchini and carrot, the diced onion, and the chopped ham.
Combine all ingredients well, and add salt and pepper to season.
Step 3 – Bake The Slice
Pour the mixture into your prepared baking dish, and bake for 30-40 minutes until golden on top and cooked through in the middle.
Expert Tips & FAQ’s
Zucchini versus Courgette – it’s same thing!
Zucchini is the common name used in American English speaking countries, while Courgette is a french word, and is the name more commonly used in France, the United Kingdom and New Zealand.
How do I know if it’s cooked?
Bake this slice for 30-40 minutes at 170 degrees celsius in a fan forced oven until it’s golden and set in the middle (10-20 degrees higher if the oven is not fan forced). You can test if it’s cooked through by inserting a skewer or by pressing gently on top.
If you find that the top is browning too quickly, pop a sheet of foil over the top and put it back into the oven until cooked through.
Serving Suggestions
This savoury slice can be served either hot or cold, making it great for lunchboxes.
You can serve it on it’s own for a light meal with a dollop of chutney. For a more satisfying family meal, serve it with a salad and some barbequed meat.
You can also play around and vary this slice by including other favourite veggies, such as corn kernels, mushrooms or cherry tomatoes.
Storing
This zucchini and carrot slice can be stored in an airtight container in the fridge for up to 5 days. Alternatively, it can be frozen for up to 3 months – allow to defrost in the fridge. I usually make a couple of trays at one time and then freeze some individual pieces. That way, lunch or dinner is ready in no time at all!
More Recipes Using Zucchini
T really are so many ways to incorporate those versatile zucchini’s in different dishes. Here’s just a few more….
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Zucchini & Carrot Slice
This healthy Zucchini & Carrot Slice is a simple and tasty midweek meal, with leftovers perfect for lunchboxes! Or make ahead of time and freeze for a quick and easy meal on the run.
Course: Dinner
Cuisine: Healthy Recipes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 serves
Calories: 210kcal
Ingredients
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Instructions
Conventional Method
- Grease and line a square or rectangular 20cm x 30cm baking tin with baking paper.
- Preheat the oven to 170 degrees celsius (fan forced).
- Place the eggs into a large bowl and whisk well.
- Add the self raising flour and oil and whisk until smooth.
- Add the grated cheese, zucchini, carrot, onion and ham and mix well. Season with salt and pepper.
- Pour into the prepared tin and bake for 30-40 minutes or until golden on top and cooked through (you can test my inserting a skewer into the middle or pressing lightly onto the top).
Thermomix Method
- Grease and line a square or rectangular 20cm x 30cm baking tin with baking paper.
- Preheat the oven to 170 degrees celsius (fan forced).
- Place the cheese into the TM bowl and grate for 5 – 10 seconds on Speed 8. Set aside.
- Place the zucchini, carrot and onion into the TM bowl and grate for 5 seconds, Speed 6.
- Add the ham and grate for an additional 5 seconds on Speed 5.
- Add the eggs, self raising flour, oil, grated cheese and salt and pepper. Mix for 10 -15 seconds, Speed 4.
- Pour into the prepared tin and bake for 30-40 minutes or until golden on top and cooked through (you can test my inserting a skewer into the middle or pressing lightly onto the top).
Notes
RECIPE NOTES & TIPS
Baking Tips:
- Bake this slice for 30-40 minutes at 170 degrees celsius in a fan forced oven until it’s golden and set in the middle (10-20 degrees higher if oven not fan forced).
- You can test if it’s cooked through by inserting a skewer or by pressing gently on top.
- If you find that the top is browning too quickly, just pop a sheet of foil over the top and put it back into the oven.
Storing:
- Fresh – this zucchini slice can be stored in an airtight container in the fridge for up to 5 days.Â
- Frozen – alternatively, it can be frozen for up to 3 months – allow to defrost in the fridge. I usually make a couple of trays at one time and then freeze some individual pieces.
Recipe by CookGoodRecipes.com
Nutrition
Calories: 210kcal | Carbohydrates: 18g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 191mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3015IU | Vitamin C: 6.1mg | Calcium: 85mg | Iron: 0.8mg
