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Zucchini and carrot slice – a terrific lunchbox staple

Zucchini and carrot slice – a terrific lunchbox staple

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.


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

40+ Delicious Back To School Recipes For Lunch Boxes | Simplify Create Inspire

Tuesday 29th of March 2022

[…] a fantastic lunch box alternative for all ages (even mums and dads who take lunch to work) and this zucchini and carrot slice is a delicious veggie-loaded mix of flavours for a healthy and filling lunch you can bake and […]

Bridget webb

Monday 1st of March 2021

Sounds delicious got everything in fridge ,will. try today


Wednesday 24th of November 2021

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.


Saturday 12th of December 2020

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!!

Steph Blythman

Tuesday 8th of June 2021

1 cup is 250ml

Wholesome pear and zucchini muffins recipe | Mumlyfe

Thursday 28th of March 2019

[…] was going to make some good ol’ zucchini slice for lunch one weekend, but I didn’t get around to it. I think we had 2-Minute Noodles […]

12 Sunday habits for a much smoother week | Mumlyfe

Sunday 10th of March 2019

[…] happens. I make a loaf or slice to freeze for the lunchboxes, and some kind of savoury muffin or frittata or fritter as well. A bit of Sunday prep makes lunchbox packing so much easier all […]

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