This soft, savory zucchini and carrot slice is packed with grated vegetables, melted cheese, and little bits of ham that turn golden at the edges. It bakes up fluffy and holds together beautifully when you slice it into squares. I first made this on a Wednesday afternoon when I had way too many zucchinis from my neighbor’s garden, and now it’s one of those recipes I come back to whenever I need something quick, filling, and actually healthy.
If you love easy meals that work for breakfast, lunch, or dinner, you’ll want to bookmark this one alongside my Easy Cinnamon Swirl Bread Recipe and The Best Hawaiian Rolls Recipe or Delicious Jamaican Spice Bun Recipe. It’s simple enough for beginners and freezes like a dream for busy weeks ahead.
Why You’ll Love This Zucchini And Carrot Slice
This easy zucchini and carrot slice is ridiculously forgiving. You can swap ingredients, change up the vegetables, or even leave out the ham if you want it vegetarian. It holds together perfectly for slicing, doesn’t fall apart in lunchboxes, and tastes just as good cold as it does warm. The texture is soft and fluffy, almost like a savory cake, and the flavor is mild enough for picky eaters but interesting enough for adults. It’s also a fantastic way to use up vegetables that are sitting in your crisper drawer.
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Ingredients For Zucchini And Carrot Slice
Here’s everything you need for this Zucchini And Carrot Slice.
See Recipe Card Below This Post For Ingredient Quantities
- Eggs: The base that holds everything together and gives the slice its fluffy texture. Room temperature eggs blend more smoothly into the batter.
- Self-raising flour: Creates structure and helps the slice rise slightly as it bakes. If you only have plain flour, you can add a teaspoon of baking powder.
- Oil: Keeps the slice moist and tender. Vegetable or olive oil both work well here.
- Cheese: Adds richness and helps bind the ingredients. Cheddar or a mild cheese works best, grated fresh for better melting.
- Zucchini: The star vegetable that keeps everything moist. Make sure to squeeze out the excess liquid after grating, or your slice might turn out soggy.
- Carrots: Add natural sweetness and a pop of color. Grated finely so they cook through during baking.
- Onion: Brings savory depth and a little sweetness when it bakes. Finely chopped so it distributes evenly.
- Ham: Adds a salty, savory bite and little crispy edges. You can leave it out for a vegetarian version or swap in cooked bacon.
- Salt and pepper: Balances all the flavors and brings out the taste of the vegetables.
How to Make Zucchini and Carrot Slice
This Zucchini And Carrot Slice comes together in just a few simple steps. I’ve included both the conventional method and the Thermomix method below.
Conventional Method
Prep your tin: Grease and line a 20cm x 30cm baking tin with baking paper so the slice lifts out easily after baking.
Preheat the oven: Set your oven to 170°C (fan-forced) and let it warm up while you mix the batter.
Whisk the eggs: In a large bowl, whisk the 5 eggs well until they’re fully combined and slightly frothy.
Add flour and oil: Pour in the self-raising flour and oil, whisking until the batter is smooth with no lumps.
Mix in vegetables and ham: Stir in the grated cheese, squeezed-dry zucchini, grated carrot, chopped onion, and ham. Season with salt and pepper and mix until everything is evenly distributed.
Bake: Pour the mixture into your prepared tin and smooth the top. Bake for 30 to 40 minutes, until the top is golden and the center feels firm when you press it lightly. A skewer inserted in the middle should come out clean.
Cool: Let the slice rest in the tin for 5 minutes before lifting it out and cutting into squares.
Thermomix Method
Prep your tin: Grease and line a 20cm x 30cm baking tin with baking paper.
Preheat the oven: Set to 170°C (fan-forced).
Grate the cheese: Add cheese to the TM bowl and grate for 5 to 10 seconds on Speed 8. Set aside.
Grate vegetables: Add zucchini, carrot, and onion to the bowl and grate for 5 seconds on Speed 6.
Add ham: Add the ham and pulse for 5 seconds on Speed 5 to chop it finely.
Mix the batter: Add eggs, self-raising flour, oil, the grated cheese you set aside, salt, and pepper. Mix for 10 to 15 seconds on Speed 4 until just combined.
Bake: Pour into the prepared tin and bake for 30 to 40 minutes until golden and cooked through. Test with a skewer or by pressing gently on top.
Cool and slice: Let it rest briefly before cutting into squares.
Smart Substitutions
This Zucchini And Carrot Slice is flexible and easy to adapt based on what you have on hand.
Ham: Swap for cooked bacon, diced salami, or leave it out completely for a vegetarian version. You could also use leftover cooked chicken or turkey.
Cheese: Any melting cheese works here. Try tasty cheddar, mozzarella, or even feta for a sharper flavor.
Vegetables: You can replace some of the zucchini with grated sweet potato, pumpkin, or extra carrot. Just make sure to squeeze out excess moisture if using watery vegetables.
Flour: For a gluten-free version, use a good-quality gluten-free self-raising flour blend. For low-carb, try almond flour, though the texture will be denser.
Oil: Melted butter works beautifully in place of oil and adds a richer flavor.
Equipment For Zucchini And Carrot Slice
You don’t need much to make this Zucchini And Carrot Slice.
Baking tin (20cm x 30cm): A square or rectangular tin gives you neat, evenZucchini And Carrot Slice. If your tin is a different size, just adjust the baking time slightly.
Whisk: For mixing the eggs and batter smoothly in the conventional method.
Grater: A box grater works perfectly for the vegetables and cheese. The medium-sized holes are ideal.
Thermomix: Optional but makes prep incredibly quick if you have one.
Baking paper: Prevents sticking and makes cleanup so much easier.
Storage and Reheating Tips
This Zucchini And Carrot Slice is a meal prep champion and stores beautifully.
Fridge: Keep leftover slices in an airtight container in the fridge for up to 4 days. They taste great cold straight from the fridge, or you can warm them gently in the microwave.
Freezer: This is one of my favorite freezer-friendly Zucchini And Carrot Slice. Cut into individual portions, wrap each piece in plastic wrap, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or reheat from frozen in the microwave.
Reheating: Warm individual slices in the microwave for 30 to 60 seconds, or reheat in a 160°C oven for 10 minutes if you want the edges a little crispy again.
Expert Tips
Here’s how to make sure your zucchini and carrot bake turns out perfectly every time.
Squeeze the zucchini dry: This is the most important step. After grating, place the zucchini in a clean kitchen towel or cheesecloth and squeeze hard over the sink. You’ll be surprised how much liquid comes out. This prevents a soggy slice.
Don’t overmix the batter: Once you add the vegetables, stir gently until just combined. Overmixing can make the Zucchini And Carrot Slice tough.
Check for doneness: The edges should be golden and pulling away slightly from the tin, and the center should feel firm when pressed. If the top is browning too quickly but the center is still soft, cover loosely with foil and continue baking.
Let it cool slightly: The slice sets as it cools, making it easier to cut clean squares.
Room temperature eggs: They blend more smoothly and create a better texture in the final slice.
Serving Ideas
This Zucchini And Carrot Slice works for so many different meals.
Serve it warm with a simple green salad and a dollop of sour cream or Greek yogurt on the side. The creamy tang balances the savory slice perfectly. It’s also wonderful alongside a bowl of tomato soup for a cozy lunch. For breakfast, pair it with scrambled eggs and avocado, or pack cold slices in lunchboxes with cherry tomatoes and cucumber sticks. If you’re having friends over for brunch, cut the slice into small squares and serve as finger food with a little sweet chili sauce for dipping.
FAQ
How to make zucchini and carrot slices?
Start by whisking eggs with flour and oil, then fold in grated, squeezed-dry zucchini, grated carrot, cheese, onion, and ham. Season well, pour into a lined baking tin, and bake at 170°C for 30 to 40 minutes until golden and firm. The key is making sure your vegetables aren’t too wet before mixing.
What’s the secret to a non-soggy zucchini slice?
Always squeeze out excess moisture from the grated zucchini before adding it to the batter. Use a clean kitchen towel and really wring it out over the sink. This simple step makes all the difference between a soggy slice and one that holds together beautifully.
Why is my zucchini slice soggy?
The most common reason is too much moisture from the zucchini. Make sure to squeeze it thoroughly after grating. Also, check that your oven temperature is accurate and that you’re baking long enough. The slice should feel firm in the center when done, not wobbly.
Is zucchini and carrots a good combination?
Absolutely! Zucchini is mild and keeps things moist, while carrots add a touch of natural sweetness and beautiful color. They balance each other perfectly in both flavor and texture. Plus, it’s a great way to get kids to eat more vegetables without any fuss.
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Pairing
These are my favorite dishes to serve with Zucchini And Carrot Slice
Zucchini and Carrot Slice
This healthy Zucchini and Carrot Slice is the perfect midweek meal, and leftovers are great for lunchboxes or a quick, frozen meal.
Ingredients
Method
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Preheat the oven to 170°C (fan-forced). Grease and line a 20cm x 30cm baking tin with baking paper.
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In a large bowl, whisk the eggs well.
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Add the self-raising flour and oil to the eggs, then whisk until smooth and combined.
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Stir in the grated cheese, zucchini, carrots, onion, and ham. Season with salt and pepper.
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Pour the mixture into the prepared tin and smooth the top.
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Place the tin in the oven and bake for 30-40 minutes or until golden on top and cooked through. (You can test by inserting a skewer or pressing lightly on the top.)
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Once done, remove from the oven and let it cool slightly before slicing and serving.
Nutrition
Notes
This slice is a great make-ahead meal, and perfect for a healthy snack or lunchbox filler. The leftovers freeze well, making it an excellent option for busy days.
