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.
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Servings: 12 serves
Calories: 210kcal
Cost: $10
Equipment
- Thermomix (optional)
- Oven
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
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.
- 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.
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