A healthy, cheesy vegetable slice made with zucchini, carrot, tomatoes, ham, rice and eggs. A yummy bite-size recipe that's perfect for sneaking a few extra vegetables into your little ones meals.
I'm always on the lookout for healthy and tasty ways that I can incorporate a few extra veggies into my son's meals and snacks (while still keeping them delicious, of course!)
This rice and vegetable slice is not only a great way to add a veggie boost, it's also got the added benefit of the carbs from the rice to keep your kids energy levels up all day!
I like to keep a batch of this vegetable slice in the freezer for quick and easy snacks. It makes a great addition to my usual 'veggie smuggling' freezer-friendly favourites, including: sweet potato and zucchini nuggets, mashed potato cakes, sweet potato & quinoa fritters, and of course, zucchini slice!
Why You're Going To Love This Recipe
There's a whole LOT to love about this easy and kid-friendly vegetable slice:
- Made from pantry staples - there's no need to make an additional trip to the supermarket with this recipe! Made from basic ingredients that you probably already have an home - this simple recipe uses grated vegetables, cheese, rice and eggs.
- Budget-friendly - an entire batch of vegetable slice costs just a couple of dollars to make. Considering this recipe makes 16 kid-sized pieces, it's a great money saving recipe.
- Kid-approved - even the fussiest of kids will love this slice! If your little ones don't like tomatoes, simply omit the cherry tomatoes on top. The vegetables inside the slice are grated, meaning they're virtually impossible to detect!
- Great for baby-led weaning - I loved making this slice when my son was a baby and it was perfect for letting him experiment with eating foods on his own.
- Freezer-friendly - whip up a batch and freeze the individual slices for 'grab and go' snacks.
- Lunchbox option - while this slice is delicious served warm, it can also be eaten chilled! Just be mindful to keep the slice chilled in your little ones lunchbox as rice needs to be kept cold (or reheated thoroughly) for food safety.
What You Need
Just 7 basic and budget-friendly ingredients needed for this tasty rice and vegetable slice.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- vegetables - I like to use a combination of grated carrot and zucchini in this recipe. Because the vegetables are grated yet colourful, they're perfect for fussy eaters! You can always substitute the vegetables for others such as sweet potato, capsicum, spinach, peas, corn, pumpkin etc based on your child's preferences.
- cherry tomatoes - these are added to the top of the slice so they can easily be omitted if your child isn't a fan of tomatoes!
- ham - use deli ham that has been chopped into pieces or substitute with cooked bacon if you prefer. For a vegetarian option, omit the ham entirely.
- grated cheese - this helps to hold the slice together and gives it a beautifully cheesy flavour that kids love! You can use cheddar or tasty cheese in this recipe.
- eggs - this yummy vegetable slice has an almost 'quiche-like' texture thanks to the addition of whisked eggs.
- rice - I use cooked white rice for an added carb boost. You can substitute with brown rice if you prefer. This also gives the slice a delicious texture.
Step By Step Instructions
This veggie-packed slice couldn't be easier to make!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Cook The Rice
Cook the rice on the stovetop, microwave or in a Thermomix. Allow to rest for 5 minutes before fluffing up with a fork. Place into a large bowl.
Step 2 - Whisk The Eggs
Place the eggs into a bowl and whisk until combined.
Add eggs to the cooked rice.
Step 3 - Grate The Vegetables & Cheese
Grate the zucchini and carrot and then squeeze out any excess liquid well using a strainer. Add to the bowl with the rice and eggs.
Grate the cheese, chop the ham, and add both to the mixing bowl too.
Step 4 - Mix
Mix all of the ingredients together until well combined.
Step 5 - Pour Into The Tin
Pour the mixture into a rectangular loaf tin.
Top with halved cherry tomatoes.
Bake for 35 minutes or until cooked through. You can check if the slice is cooked through by inserting a skewer into the centre. If it comes out free of gooey egg, then it's cooked.
Serving Suggestions
This cheesy, ham and vegetable slice is a perfectly delicious and healthy snack all on it's own.
However, you can turn it into a meal by serving with:
- a fresh salad such as my pumpkin and spinach salad or my classic potato salad
- homemade soft and fluffy bread rolls or sourdough
- crunchy potato wedges - these are SO good! Add a squirt of chilli sauce and a dollop of sour cream for the ultimate meal.
Expert Tips and FAQ
Yes absolutely! Simply substitute the zucchini or carrot for grated pumpkin, sweet potato or capsicum. Add peas, corn or spinach for an added vegetable boost.
Omit the ham for a meat-free option.
It's important to grease the loaf pan and line it with baking paper to stop the rice from sticking to the base and sides.
Serve warm or chilled for a tasty snack.
This vegetable slice can be stored in the fridge in an airtight container for 2 days. Eat chilled or reheat thoroughly in the microwave before consuming.
Freeze in an airtight container for up to 3 months. Allow to defrost in the fridge before reheating.
Related Recipes
So many of the recipes on Bake Play Smile are devoted to healthy snacks for kids, thanks in large part to my son who was a SUPER fussy eater as a toddler (I really had my work cut out for me preparing meals during that time!!)
Here's a few more of my favourite 'veggie-smuggling' recipes for kids (or check out my entire collection here if you're in need of lots of inspiration!):
- Vegetable and Lamb Pasties - these make a great family dinner combined with a side salad and garlic bread.
- Savoury Muffins - a tasty alternative to a sandwich in your little ones lunch box. They're also delicious served with soup on a cold wintery day.
- Sweet Potato, Bacon & Zucchini Slice - this recipe is always on high rotation in our house. It's also a great freezer option.
- Cheesy and Creamy Vegetable & Quinoa Bake - this healthy dish is loved just as much by Mum's (and Dad's) as it is by kids.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Rice & Vegetable Slice
Ingredients
- ½ cup (100g) uncooked rice rinsed
- 1 (200g) zucchini medium
- 1 (75g) carrot large
- 100 g cheese tasty or cheddar
- 100 g sliced ham deli ham
- 4 eggs lightly beaten
- 125 g cherry tomatoes halved
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced).
- To cook the rice, rinse the rice grains with cold water and then place into a saucepan on the stove. Add ¾ cup of water and bring to the boil. Reduce the heat and simmer covered for approximately 15 minutes. Remove from heat and leave covered for 5 minutes before fluffing with a fork. Set aside in a large bowl.
- Lightly whisk the eggs together and add to the bowl of cooked rice.
- Grate the zucchini and carrot and then squeeze out all of the liquid using paper towel (or your hands). Add to the rice and eggs.
- Grate the cheddar or tasty cheese and add to the bowl.
- Slice the ham into small pieces and add, then mix all ingredients until combined.
- Pour into a 21cm x 11cm loaf tin that has been lined with baking paper (this is important or the slice will stick to the bottom).
- Top with the halved cherry tomatoes.
- Bake in the preheated oven for 35 minutes or until cooked through in the centre.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced).
- Add 1000g cold water to the Thermomix bowl. Insert the simmering basket and weigh the rice, then rinse it with cold water. Cook for 18 minutes, 100 degrees, Speed 4 (MC on). Set aside.
- In a clean Thermomix bowl, chop the zucchini and carrot for 2 seconds, Turbo. Remove from the Thermomix and then squeeze out all of the liquid using paper towel (or your hands). Add to the bowl with the rice.
- Place the cheese into the Thermomix bowl and grate for 5 seconds, Speed 9. Add to the rice and vegetable bowl.
- Slice the ham into small pieces (I find this is better to do with a knife as the Thermomix tends to almost 'puree' the ham).
- Place the eggs into the Thermomix and mix for 5 seconds, Speed 5. Add the vegetables, rice, cheese and pieces of ham. Mix for 10 seconds, Reverse, Speed 2.
- Pour into a 21cm x 11cm loaf tin that has been lined with baking paper (this is important or the slice will stick to the bottom).
- Top with the halved cherry tomatoes.
- Bake in the preheated oven for 35 minutes or until cooked through in the centre.
Notes
- Vegetables - I like to use a combination of grated carrot and zucchini in this recipe. Because the vegetables are grated, they're perfect for fussy eaters! You can always substitute the vegetables for others such as sweet potato, capsicum, spinach, peas, corn, pumpkin etc based on your child's preferences.
- Cherry tomatoes - these are added to the top of the slice so can easily be omitted if your child isn't a fan of tomatoes!
- Ham - use deli ham that has been chopped into pieces or substitute with cooked bacon if you prefer. For a vegetarian option, omit the ham entirely.
- Rice - I use cooked white rice for an added carb boost. You can substitute with brown rice if you prefer. This also gives the slice a delicious texture.
- Squeeze the liquid - It's important to squeeze all of the liquid from the grated carrot and zucchini before using.
- Lining the pan - It's important to grease the loaf pan and line it with baking paper to stop the rice from sticking to the base and sides.
- Serving - Serve warm or chilled for a tasty snack.
- Storing - This vegetable slice can be stored in the fridge in an airtight container for 2 days. Eat chilled or reheat thoroughly in the microwave before consuming.
- Freezing - Freeze in an airtight container for up to 3 months. Allow to defrost in the fridge before reheating.
Liz
Would this work with the addition of sour cream?
Lucy
Hi Liz, I haven't tried that sorry!