Zucchini and carrot slice

There’s something incredibly satisfying about pulling a golden-brown slice from the oven that’s bursting with color, flavor, and wholesome ingredients. This zucchini and carrot slice brings together tender grated veggies, sharp cheddar, and a hint of fragrant herbs, all wrapped in a soft, fluffy crumb. Every time I make it, the kitchen fills with a warm, inviting hum—like a cozy dinner party in my own home. It’s the kind of dish that feels both comforting and light, perfect for busy weeknights when you crave something nourishing but don’t want to spend hours at the stove.

What I love most is how versatile this slice is. It’s equally at home on a picnic blanket as it is on a lunch tray or even as a hearty appetizer at a potluck. With just a handful of simple pantry staples—flour, eggs, olive oil—and a generous pile of grated zucchini and carrot, you get eight servings of deliciousness at roughly 200 calories each. Even if you’re new to baking savory slices, this beginner-friendly recipe guides you through each step: from squeezing out excess moisture to achieving that perfect golden top. Whether you’re meal-prepping for the week or simply craving a veggie-packed treat, this slice is destined to become a kitchen staple.

KEY INGREDIENTS IN ZUCCHINI AND CARROT SLICE

Before you dive into the fun of mixing and baking, let’s talk about the stars of this recipe. Each ingredient plays a special role in creating that perfect balance of moisture, structure, and flavor.

• Grated zucchini

Adds tender moisture and subtle earthiness while keeping the slice light. Removing excess liquid ensures your slice isn’t soggy and bakes up with a lovely crumb.

• Grated carrot

Brings natural sweetness, bright color, and extra nutrition. It pairs beautifully with zucchini’s mildness and creates a vibrant marbled effect.

• Self-raising flour

Provides structure and lift, giving your slice a soft, cake-like texture without needing extra baking powder.

• Eggs

Act as the ultimate binder, holding everything together and adding a rich, tender bite.

• Grated cheddar cheese

Introduces gooey, savory pockets of flavor. It melts into the batter, creating delicious cheesy pockets throughout.

• Olive oil

Keeps the slice moist and tender, while contributing healthy fats and a subtle fruity taste.

• Onion

Supplies an aromatic foundation, imparting gentle sweetness and depth when finely chopped.

• Garlic

Adds a bright, savory zing that elevates all the other flavors—just a hint to keep things interesting.

• Salt and pepper

Essential seasonings that enhance every other ingredient, preventing the slice from tasting flat.

• Chopped fresh herbs (optional)

Parsley, dill, or chives introduce a burst of freshness and color, weaving herbal notes through each bite.

HOW TO MAKE ZUCCHINI AND CARROT SLICE

This recipe is a breeze for cooks of any level. You’ll mix fresh veggies, whisk up a cheesy egg batter, fold everything together, and bake until golden perfection. Ready? Let’s get started:

1. Preheat your oven to 180°C (350°F) so it’s hot and ready when your batter is mixed.

2. Grease and line an 8-inch square baking pan with parchment paper, ensuring easy removal and clean edges.

3. In a large bowl, combine the grated zucchini and carrot. Use your hands or a clean kitchen towel to squeeze out excess moisture, which keeps the slice from getting too wet.

4. Add the finely chopped onion, minced garlic, and chopped herbs (if using) to the vegetables, tossing lightly to distribute.

5. In a separate bowl, whisk together the eggs, olive oil, and grated cheddar cheese until the mixture is smooth and slightly frothy.

6. Pour the egg mixture over the veggies and mix thoroughly so every shred is coated in cheesy goodness.

7. Gradually add the self-raising flour, stirring just until combined—overmixing can lead to a dense slice. Season generously with salt and pepper.

8. Pour the batter into the prepared pan, then use a spatula to spread it out evenly, ensuring a uniform bake.

9. Place the pan in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and the center is set with a slight spring.

10. Remove from the oven and allow the slice to cool slightly in the pan—this resting time helps it firm up for clean cutting.

11. Slice into squares or your favorite shapes, then serve warm or at room temperature. Enjoy!

SERVING SUGGESTIONS FOR ZUCCHINI AND CARROT SLICE

This slice shines in so many contexts—from casual lunches to elegant appetizers. Whether you’re hosting a gathering or packing a quick bite for work, these serving ideas will take your zucchini and carrot slice to the next level.

• Serve it warm straight from the oven with a dollop of Greek yogurt or a smear of pesto for a creamy, tangy contrast.
• Pack slices in a lunchbox alongside crisp garden salad leaves and cherry tomatoes for a balanced, portable meal.
• Arrange on a charcuterie board with olives, roasted peppers, and cheese cubes—your friends will be impressed by the veggie twist.
• Enjoy cold as a healthy snack: slice thinly, stack between toasted sourdough, and add a drizzle of balsamic glaze.

HOW TO STORE ZUCCHINI AND CARROT SLICE

Keeping your slice fresh and flavorful is easy with the right storage methods. Whether you’re saving leftovers for the week or planning ahead for a big event, these tips will preserve texture and taste so every bite stays as delicious as day one.

• Refrigeration: Once cooled completely, store in an airtight container in the fridge for up to three days. Place parchment between layers to prevent sticking.
• Freezing: For longer storage, individually wrap slices in plastic wrap, then pack them in a freezer-safe bag for up to one month. Thaw overnight in the fridge before reheating.
• Reheating: Warm slices in a preheated oven at 160°C (320°F) for 10 minutes or toast in a toaster oven to revive crisp edges.
• Room-temperature display: If serving at a party, leave on a covered platter for up to four hours, then refrigerate any leftovers promptly to maintain safety and quality.

CONCLUSION

This zucchini and carrot slice is proof that simple ingredients can create something wonderfully satisfying. From the tender veggie strands to the gooey pockets of cheddar, it’s a vegetarian dish that feels indulgent without weighing you down. Whether you’re a beginner in the kitchen or a seasoned home cook, you’ll appreciate how straightforward it is to whip up. With just 15 minutes of prep and under 35 minutes of baking, you can enjoy a wholesome, vibrant slice any night of the week. Don’t forget: this recipe yields eight generous servings at around 200 calories each, making it perfect for meal prep, packed lunches, or an appetizer platter. Feel free to experiment with your favorite cheeses or add-ins—you might discover your own signature twist.

You can print this article and save it for later use, then revisit whenever you need a reliable, crowd-pleasing recipe. Below, you’ll also find a helpful FAQ section addressing common questions about substitutions, variations, and troubleshooting. If you give this slice a try, I’d love to hear how it turns out—drop a comment, share your tips, or ask a question if you hit any bumps along the way. Your feedback and stories make this cooking journey even more rewarding!

Print Recipe

Zucchini and carrot slice

Author: Anna Dubois Courses: Lunch

Difficulty: Beginner Prep Time 15 mins Rest Time 10 mins Total Time 25 mins

Calories: 200

Description

This Zucchini and Carrot Slice bursts with flavors! It's a perfect balance of tender veggies, savory cheese, and a delightful hint of herbs, making it ideal for any meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup grated zucchini

• 1 cup grated carrot

• ½ cup self-raising flour

• 4 large eggs

• ½ cup grated cheddar cheese

• ¼ cup olive oil

• 1 small onion, finely chopped

• 1 clove, minced

• Salt and pepper to taste

• Optional: ¼ cup chopped fresh herbs (like parsley or dill) for added flavor

Instructions

1. Preheat your oven to 180°C (350°F).
2. Grease and line an 8-inch square baking pan with parchment paper.
3. In a large bowl, combine the grated zucchini and carrot. Use your hands or a clean kitchen towel to squeeze out excess moisture from the vegetables.
4. Add the onion, garlic, and chopped herbs (if using) to the bowl.
5. In a separate bowl, whisk together the eggs, olive oil, and cheddar cheese until well combined.
6. Pour the egg mixture over the vegetables and mix thoroughly.
7. Gradually add the self-raising flour to the mixture, stirring until just combined. Season with salt and pepper.
8. Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
9. Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until the slice is golden brown on top and set in the center.
10. Remove from the oven and allow to cool slightly in the pan before slicing into squares or desired shapes.
11. Serve warm or at room temperature. Enjoy!

Note

• This slice can be stored in the refrigerator for up to 3 days.
• It's great for lunchboxes and picnics.
• Feel free to experiment with different vegetables or cheeses for a unique twist.
• For a gluten-free version, substitute self-raising flour with gluten-free flour and a pinch of baking powder.
• Leftovers can be reheated in an oven or sliced and toasted for a crunchy texture.

Keywords: zucchini slice, carrot slice, healthy snacks, easy recipe, vegetarian dish, meal prep