This Healthy Carrot & Zucchini Slice is the perfect lunch or light dinner. Make it ahead of time and freeze for a quick and easy meal on the run!
If you’re anything like me, you probably have times during the year when your veggie garden is literally overflowing with zucchinis. Well my Heathy Carrot & Zucchini Slice is the BEST thing to make during those times! It’s the perfect way to use up some of those zucchinis, plus it’s healthy and yummy. Win-win all round!
This recipe is based on my all-time favourite Zucchini Slice recipe. You honestly can’t go wrong with it! So, so good…
I like to add a little bit of shaved ham to my Healthy Carrot & Zucchini Slice, but that’s totally optional. If you want a vegetarian version, simply leave it out. But it certainly does add a delicious little flavour boost. And who can resist extra flavour!?
Once you’ve whipped up the mixture, pop it into the oven and leave it to bake until it’s golden and set in the middle. 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. Easy-peasy!
My very favourite thing about this Healthy Carrot & Zucchini Slice is that it tastes just as good reheated from the freezer. I usually make a couple of trays of it and then freeze the individual pieces. That way, lunch is ready in no time at all! Simply grab a piece out of the freezer, pop it into the microwave and in a couple of minutes you’ll be sitting down to one kick-ass lunch.
Oooh and one more thing! If you have little kiddies, toddlers or babies this Healthy Carrot & Zucchini Slice will be a total hit too. I set aside a couple of small pieces for Will and pureed it along with a bit of his formula milk and he LOVED it! A definite winner here!
For more toddler and kid-friendly recipes, check out my 101 lunch box snack recipes!!
Healthy Carrot & Zucchini Slice
Ingredients
- 5 eggs
- 1 cup (150g) self raising flour
- ¼ cup (60ml) oil
- 100 g cheese grated
- 300 g zucchini grated
- 200 g (approx 2 small carrots) carrots grated
- 1 large onion chopped finely
- 100 g thinly shaved ham finely chopped
- salt and pepper to season
Instructions
Conventional Method
- Grease and line a square tin (or a 20cm X 30cm lamington tin) with baking paper.
- Preheat the oven to 180 degrees celsius (170 if using 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 tin (or a 20cm X 30cm lamington tin) with baking paper. Preheat the oven to 180 degrees celsius (170 if using fan forced).
- Place the cheese into the TM bowl and grate on Speed 8 for 5 - 10 seconds. Set aside.
- Place the zucchini, carrot and onion into the TM bowl and grate on Speed 6 for 5 seconds.
- 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 on 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).
Hi, what can I substitute for the ham?
Hi Sarah, you could use bacon or prosciutto… or just leave it out altogether!!
How long will this keep in the fridge?
About 3-4 days in an airtight container in the fridge. But you can freeze it!
Can I substitute flour for rice flour has anyone tried it??
I haven’t tried this sorry Judith!
Delicious. Both of my older kids loved it and baby went nuts for it, cut her pieces into manageable sizes and she mowed it. Will be a repeat lunchbox filler in our house!
Yipppeee!!!! I’m so happy to hear that! xx
Hi Lucy. Your recipe sounds delicious !
I was just wondering if it could be cooked in a greased oven dish ?
Absolutely!
Awesome ! Thankyou so much 🙂