The gentle sizzle of fresh vegetables hitting a warm pan always takes me back to my mother’s kitchen, where simple ingredients became something magical. This zucchini and carrot slice captures that same homemade warmth in every bite. It’s the kind of dish that brings families together around the table.
Think of this as a cross between a frittata and a savory cake, packed with tender zucchini and sweet carrots held together with just enough egg and cheese. It’s incredibly simple to make with pantry staples, and tastes like comfort food should. Full details in the blog!
I’ve been making variations of this recipe for decades, tweaking it until it was just right. My grandmother taught me that the secret is grating the vegetables just so, letting them release their natural sweetness. I tested it again last week, and you’ll love the results.
PrintZucchini and Carrot Slice: Easy and Delicious Recipe
This zucchini and carrot slice offers a flavorful blend of fresh vegetables and cheese. Perfect as a make ahead zucchini carrot slice, it fits well in any zucchini carrot slice recipe or as a delicious snack anytime.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 1 hr
- Category: Lunch
- Method: Baked
Ingredients
- 1 cup grated zucchini
- 1 cup grated carrot
- ½ cup self-raising flour
- 4 large eggs
- ½ cup grated cheddar cheese
- ¼ cup olive oil
- 1 small onion finely chopped
- 1 clove minced
- Salt and pepper to taste
- Optional ¼ cup chopped fresh herbs like parsley or dill for added flavor
Instructions
- Heat the oven to 180°C 350°F.
- Prepare an 8 inch square baking pan by greasing it and lining with parchment paper.
- Place the grated zucchini and carrot in a large bowl and press out any moisture using your hands or a clean cloth.
- Stir in the onion garlic and herbs if you have them.
- In a separate bowl whisk together the eggs olive oil and cheddar until mixed well.
- Combine the egg mixture with the vegetables stirring thoroughly.
- Slowly add self-raising flour while stirring just until the mix comes together then season with salt and pepper.
- Pour the batter into the baking pan smoothing the top evenly.
- Bake in the oven for about 30 to 35 minutes until the top is golden and the center set.
- Let the slice cool briefly in the pan then cut into pieces.
- Enjoy warm or let it come to room temperature before serving.
Notes
- This slice can be stored in the refrigerator for up to 3 days
- It’s great for lunchboxes and picnics
- Feel free to experiment with different vegetables or cheeses for a unique twist
- For a gluten-free version substitute self-raising flour with gluten-free flour and a pinch of baking powder
- Leftovers can be reheated in an oven or sliced and toasted for a crunchy texture
Nutrition
- Calories: 250
Why This Zucchini and Carrot Slice Will Win Your Heart
There’s something deeply satisfying about a dish that transforms humble garden vegetables into golden, cheesy perfection. This zucchini and carrot slice captures all the warmth of traditional home cooking while being wonderfully forgiving for busy weeknights.
The beauty lies in its versatilityit’s equally at home as a light lunch, packed in school lunchboxes, or served alongside a simple salad for dinner. Each bite delivers tender vegetables bound together with just enough egg and melted cheddar cheese to feel like proper comfort food.
- Ready in just one hour from start to finish
- Uses simple pantry ingredients you likely have on hand
- Perfect for using up excess garden zucchini and carrots
- Tastes wonderful warm or at room temperature
Understanding Your Key Ingredients
The magic happens when fresh vegetables meet a few pantry essentials. Grating the zucchini and carrot ensures they cook evenly and release their natural sweetness throughout the slice. The self-raising flour provides just enough structure without making it heavy.
Pro Tip: Don’t skip the step of squeezing moisture from the grated vegetables. This prevents your slice from becoming soggy and helps achieve that perfect golden top.
| Ingredient | Purpose | Easy Swap |
|---|---|---|
| Grated zucchini | Adds moisture and mild flavor | Yellow squash |
| Grated carrot | Natural sweetness and color | Sweet potato |
| Cheddar cheese | Creamy richness and binding | Gruyere or mozzarella |
| Self-raising flour | Structure and light texture | Plain flour + 1 tsp baking powder |
The Simple Step-by-Step Process
This recipe follows the time-honored method of combining wet and dry ingredients separately before bringing them together. Start by preparing your vegetablesthe grating goes quickly, and you’ll love the fresh aroma that fills your kitchen.
Once you’ve squeezed the excess moisture from the vegetables, everything comes together in minutes. The egg mixture binds beautifully with the vegetables, creating a batter that’s neither too thick nor too thin.
- Grate vegetables and remove moisture for the best texture
- Whisk eggs and cheese together until smooth
- Fold flour in gently to avoid tough results
- Bake until golden and set in the center
Timing and Temperature Guide
Getting the timing right ensures your slice comes out perfectly golden with a tender center. The oven temperature of 180°C creates the ideal environment for even cooking without burning the top.
| Stage | Time | What to Look For |
|---|---|---|
| Prep vegetables | 10 minutes | Evenly grated, moisture removed |
| Mix batter | 5 minutes | Just combined, no overmixing |
| Baking | 30-35 minutes | Golden top, set in center |
| Cooling | 10 minutes | Firms up for easy slicing |
Troubleshooting and Perfect Results
If your slice seems too wet after mixing, you likely need to squeeze more moisture from the vegetables. A clean kitchen towel works wonderfully for this task, and your arms will get a little workout too.
For those watching their carbs, this makes an excellent low carb option when you reduce the flour slightly. The eggs and cheese provide plenty of binding power, so don’t worry about it falling apart.
- Soggy texture: Next time, squeeze vegetables more thoroughly
- Dry or crumbly: Check that your eggs are large and fresh
- Not browning: Move to upper oven rack for last 5 minutes
Storage and Serving Ideas
This versatile slice keeps beautifully in the refrigerator and actually develops more flavor overnight. It’s perfect for meal prep, as you can slice it into portions and grab them throughout the week.
For the best texture when reheating, pop slices in the oven rather than the microwave. This helps restore that lovely golden exterior while warming the center through.
| Storage Method | Duration | Best For |
|---|---|---|
| Refrigerator (covered) | 3 days | Daily meals, lunchboxes |
| Freezer (wrapped) | 1 month | Make-ahead portions |
| Room temperature | 2 hours | Picnics, potlucks |
Expert Says
Zucchini and carrot slice is not only delicious but also a powerhouse of nutrients. Both vegetables are rich in vitamins A and C, contributing to immune support and eye health. Furthermore, incorporating grated vegetables into baked goods enhances moisture, creating a tender texture that makes every bite enjoyable.
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The Road to My Zucchini and Carrot Slice
Perfecting my zucchini and carrot slice was quite the adventure, taking more than a few trials to get it just right. I still smile at the first attempt, where I forgot the salt and ended up with a bland result. Now, the balance of sweet, savory, and a hint of spice makes it a favorite at family gatherings.
FAQs ( Zucchini and carrot slice )
Can I use frozen zucchini and carrots?
Yes, you can use frozen zucchini and carrots in this recipe. Just make sure to thaw and drain them well before mixing, as excess moisture can affect the texture of the final dish.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze slices for up to 3 months; just ensure each piece is well-wrapped to prevent freezer burn.
Can I make this ahead of time?
Yes, this dish is perfect for make-ahead meals. Prepare and bake it in advance, then cool and store in the fridge. Reheat it in the oven before serving for the best flavor and texture.
What can I serve with it?
This meal pairs well with a simple salad or some roasted potatoes. For a heartier option, serve it alongside grilled chicken or fish. The flavors complement a variety of main dishes.
Can I add other vegetables?
Absolutely! Feel free to incorporate other veggies like bell peppers, spinach, or even corn. Just ensure they are finely chopped to maintain a good texture throughout the dish.
This golden zucchini and carrot slice comes together in just one hour, filling your kitchen with the most wonderful aroma as it bakes. You’ll love how the vegetables become tender and sweet while the cheese creates that perfect golden crust on top. It’s the kind of comforting dish that makes any meal feel like a warm hug from home.
For a lovely twist, try adding fresh herbs from your gardenthyme or rosemary work beautifully. If you’re serving little ones, mild cheddar keeps things gentle, while sharp cheese adds more character for grown-up palates. Store leftovers covered in the refrigerator, and they’ll taste even better the next day as all those flavors settle together.
I’d love to see how this slice turns out in your kitchenthere’s something so satisfying about sharing photos of homemade goodness! Did your family have a favorite way with garden vegetables when you were growing up? Save this recipe for those moments when you want to turn simple ingredients into something truly special and nourishing.
