This healthy carrot zucchini slice is the ultimate sneaky-veg dinner (or lunchbox filler) that even the fussiest kids will scoff down.
It's basically a grown-up cousin of my classic Zucchini Slice, with a bit more veg packed in, and it freezes just as well as my Healthy Zucchini Fritters.
A Quick Look At The Recipe
✅ Recipe Name: Healthy Carrot & Zucchini Slice
🕒 Ready In: 50 minutes
👪 Serves: 12
🥕 Calories: 210kcal per serve
🥣 Main Ingredients: zucchini, carrot, cheese, eggs, self-raising flour
📖 Dietary Info: freezer-friendly, easily made vegetarian (just leave out the ham)
⭐ Why You'll Love It: one bowl, one bake, and a genuinely sneaky way to get extra veggies into fussy eaters.
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I made this for dinner. Subbed bacon for the ham. Super easy, fast and super tasty.
- Beruta
My youngest took one look at my Corn and Zucchini Fritters last month and refused to touch them, then demolished three squares of this slice without blinking. Kids make zero sense sometimes.
If you love the freezer-friendly factor here, you'll also want to check out my Zucchini and Sweet Potato Slice and my Rice & Vegetable Slice for more lunchbox-ready options.
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Why You're Going To Love This Recipe
- Genuine one-bowl mix - no food processor, no fancy gear, just a bowl and a whisk.
- It's the ultimate veggie smuggler. Zucchini and carrot basically disappear into the mix, so fussy eaters are none the wiser.
- Freezer-friendly - bake a couple of trays at once and you've got lunches sorted for weeks.
- Budget-friendly and endlessly flexible - swap the ham, add extra veg, use whatever cheese is in the fridge.
Slice Ingredients
Just a handful of everyday ingredients for this one.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Self-raising flour - no self-raising flour on hand? Add 2 teaspoons of baking powder to every cup of plain flour instead. A gluten-free self-raising blend works too, just add an extra egg to help everything bind together.
- Cheese - a good tasty or cheddar is the classic choice, but mozzarella or a Mexican-style blend melts through beautifully too.
- Zucchini is the biggest sogginess culprit in any zucchini slice. Grate it, then squeeze out as much liquid as you can (a clean tea towel works a treat) before it goes anywhere near the bowl.
- Ham - thinly shaved ham adds a lovely savoury hit, but you can easily swap it for chopped bacon, shredded cooked chicken, or leave it out altogether for a vegetarian slice.
Variations
- Swap the ham for chopped bacon, shredded cooked chicken, or crispy chorizo - or leave the meat out completely for a vegetarian slice.
- Add a can of drained corn kernels for extra sweetness and crunch.
- Try a different cheese - mozzarella, parmesan or a Mexican-style blend all work brilliantly here.
- Grate in extra veg like pumpkin, sweet potato or capsicum instead of some of the zucchini or carrot. Just keep the overall grated veg volume roughly the same, and squeeze out any extra moisture like you would with the zucchini.
- Make it gluten free by swapping in a gluten-free self-raising flour blend and adding an extra egg to help it hold together.
How To Make Carrot & Zucchini Slice
This slice comes together in about 10 minutes flat, then the oven does all the work.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Whisk the eggs. Grease and line your baking tin, then preheat the oven to 170°C (fan forced). Place the eggs into a large bowl and whisk well.
- Step 2: Add the flour and oil. Add the self-raising flour and oil to the egg mixture, then whisk again until smooth.
- Step 3: Add the rest. Add the grated cheese, zucchini, carrot, onion and ham. Mix well and season with salt and pepper.
- Step 4: Bake. Pour into the prepared tin and bake for 30-40 minutes until golden on top and cooked through in the middle.
Recipe Tips
- Squeeze out the zucchini - don't skip this step, or you'll end up with a soggy slice that won't set properly.
- Test it's cooked by inserting a skewer into the middle, or pressing gently on top - it should feel set, not wobbly.
- If the top's browning too quickly, lay a sheet of foil over it and pop it back in the oven until cooked through.
- Storing: keeps in an airtight container in the fridge for up to 5 days.
- Freezing: freeze the whole slice or cut it into individual portions, wrap well and freeze for up to 3 months. Thaw in the fridge overnight, or pop a frozen piece straight into a lunchbox in the morning - it'll be defrosted and ready by lunchtime. An ice pack helps keep it cool (and stops it going soggy) in warmer weather.
Carrot & Zucchini Slice FAQs
Yes, it freezes really well. Cut it into individual portions, wrap them up and freeze for up to 3 months. Thaw in the fridge overnight, or straight into a lunchbox in the morning.
Definitely. This slice actually tastes even better the next day once the flavours have had a chance to settle, and it reheats beautifully in the microwave or a low oven.
You sure can. Corn, capsicum, pumpkin or sweet potato all work well. Just keep the total grated veg volume roughly the same as the original recipe, and squeeze out any excess moisture first so the slice still sets properly.
Very. It can be eaten hot or cold, holds together well once cooled, and freezes in individual portions, so you can pull a piece straight from the freezer in the morning. Pop in an ice pack alongside it in warmer weather.
Yes, swap the self-raising flour for a gluten-free self-raising blend. Adding an extra egg helps it hold together properly.
More Veggie-Packed Recipes
Once you've got this one on high rotation, here's a few more veggie-packed favourites worth adding to the mix:
Zucchini & Carrot Slice
Ingredients
- 5 eggs large, at room temperature
- 150 g (1 cup) self raising flour
- 60 ml (¼ cup) oil
- 100 g cheese grated
- 300 g zucchini grated, strain any excess liquid off
- 200 g carrots grated, approx 2 small
- 1 large onion finely chopped
- 100 g thinly shaved ham finely chopped
- salt and pepper to season
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
- 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.
- Fresh - this zucchini slice can be stored in an airtight container in the fridge for up to 5 days.
- 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.
Beruta Sunaklis says
I made this for dinner. Subbed bacon for the ham. Super easy, fast and super tasty.
Lucy says
Fantastic!