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–+ servings
Zucchini and carrot slice

Deliciously Easy Zucchini and Carrot Slice for Home Cooks

This zucchini and carrot slice is a colorful, nutritious, and easy-to-make snack perfect for meal prep and healthy eating.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Snacks
Cuisine: Healthy
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slice
  • 2 cups grated zucchini squeeze out excess water
  • 1 cup grated carrot adds vibrant color
  • 1 cup self-raising flour can substitute with gluten-free
  • 3 large eggs acts as a binder
  • 1 cup grated cheddar cheese infuses creamy flavor
  • 2 tablespoons olive oil for moisture
  • 1 medium finely chopped onion adds aromatic sweetness
  • 2 cloves minced garlic use sparingly
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh herbs optional, like parsley or dill
For Serving
  • 1 cup yogurt for serving
  • 2 cups fresh salad light salad pairs well

Equipment

  • 8-inch square baking pan

Method
 

Step-by-Step Instructions for Zucchini and Carrot Slice
  1. Preheat your oven to 180°C (350°F).
  2. Grease your baking pan with olive oil and line with parchment paper.
  3. Squeeze out excess moisture from the grated zucchini and carrot.
  4. Mix the onion and garlic into the squeezed vegetable mixture.
  5. Whisk together eggs, olive oil, and cheddar cheese in a bowl until smooth.
  6. Combine the egg mixture with the vegetable blend until evenly mixed.
  7. Gradually add in self-raising flour, mixing gently until combined.
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Bake for 30–35 minutes until golden brown and set in the center.
  10. Cool slightly in the pan, then transfer to a wire rack to cool further before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 15gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in portions for up to 3 months.

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