Zucchini and carrot slice – a terrific lunchbox staple

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Zucchini and carrot slice - great for the lunchbox

This zucchini and carrot slice came to be because I didn’t have enough zucchinis to make a standard zucchini slice. Of course, I would have to be one of the only people I know who would attempt a recipe called “zucchini slice” without enough zucchinis, but life is what happens when you are busy making other plans.

There are two particularly good things about zucchini and carrot slice:

1. My kids, who have grown up eating a traditional zucchini slice, say this version is tastier.

2. An extra variety of veggies is always a good thing in my book.

Zucchini and carrot slice - great for the lunchboxThis slice is terrific eaten warm from the oven, or cold in a lunchbox the next day. The recipe below makes two big trays of slice. It freezes like a dream – either the entire slice in a freezer-proof container, or cut in pieces, wrapped in baking paper then in cling film and into a ziplock bag. It should keep for about a month either way.

 I like to freeze in slices, so I can just grab three to pop into the lunchboxes as I need them. The slice will defrost in the lunchbox ready for lunch.

You might also like: Cheese and cauliflower fritters

Zucchini and carrot slice

Zucchini and carrot slice - great for the lunchboxMakes 24 slices
Prep time: around 15 minutes
Bake time: about 40 minutes

You will need:

10 free-range eggs
2 cups self-raising flour
½ cup vegetable oil
4 medium zucchini, grated
3 medium carrots, grated
2 large purple onions, finely diced
10 slices bacon, chopped (or omit for vegetarian version)
1 cup tasty cheese, grated

1. Preheat oven to 170ºC and line two 20 x 30 cm baking trays with baking paper.

2. Beat the eggs in an extra large bowl until combined and just a little bit frothy. Sift in the flour and beat until well combined. Mix the oil in throughly.

3. Add the zucchini, carrot, onion, bacon and cheese and mix gently until combined.

4. Pour into prepared trays, smooth the top and bake for around 40 minutes. You may wish to swap the trays around halfway through baking to ensure both cook evenly.

5. Allow to cool slightly before cutting each tray into 12 squares and serving.

Notes:

Freezes well – see notes above

You can substitute other vegetables for the carrot – grated sweet potato, finely chopped capsicum; thinly sliced mushrooms and rocket all taste great.

If you omit the bacon, season the eggs with a little salt before beating.

You can serve this hot in the lunchbox in a thermos, but my kids actually prefer it cold.

Zucchini and carrot slice - great for the lunchbox

Written by Bron Maxabella

Bron is the founder of Mumlyfe and is so happy to welcome you here. Bron has been writing in the Australian parenting space as Maxabella for more than 10 years and is mum to three mostly happy kids and wife to one mostly happy husband. Mostly happy is a win, right?

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4 Comments

  1. Bridget webb

    Sounds delicious got everything in fridge ,will.
    try today

    Reply
    • Jan

      Hubby not a zuc fan so have been adding carrots for years., I also add half cup of diced bacon from deli instead of rashers & an extra egg instead of oil.

      Reply
  2. Hana

    Do you have a weight equivalent for the cups?
    We don’t use cups in the U.K. and I could only find conflicting and confusing conversions online!
    Thank you!!

    Reply

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