Zucchini & Carrot Slice

Savoury slice served on a white plate with some on a fork.

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.

5 from 15 votes

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Course: Dinner

Cuisine: Healthy Recipes

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serves

Calories: 210kcal

Author: Lucy - Bake Play Smile

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.

Storing:

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