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.
This 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
Makes 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.
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.