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–+ servings
Carrot zucchini slice on a wooden board.

Zucchini and Carrot Slice

Harriet
This delicious zucchini and carrot slice is a no-fuss recipe suitable for breakfast, lunch, dinner, or a snack. You can even cut it into bite-sized pieces and serve it on toothpicks as an appetizer.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Appetiser, Breakfast, Mains, Snacks
Cuisine Australian, Western
Servings 8 main meal servings or 32 bite-sized appetizer servings
Calories 503 kcal

Equipment

  • Baking tin
  • Cutting board
  • Kitchen knife
  • Grater
  • Mixing bowl
  • Wooden spoon or spatula

Ingredients
  

  • 6 large eggs
  • 80 ml (⅓ cup) milk see note 1
  • ¾ teaspoon salt or to taste
  • Pepper optional
  • 3 teaspoons dried chives or parsley
  • 200 grams (7 ounces) bacon finely chopped, can also use left over ham or roast chicken.
  • 200 grams (7 ounces / 1 medium) onion finely chopped
  • 1 – 2 garlic cloves minced
  • 250 grams (8.8 ounces / 2 cups) grated cheese
  • 100 grams (3.5 ounces / about 1 medium) red capsicum roughly chopped
  • 350 grams (12 ounces / 3 cups / about 1 large) zucchini grated and squeezed to remove some moisture
  • 250 grams (9 ounces / about 2 medium) carrots grated
  • 120 grams (2.4 ounces / almost 1 cup) plain flour (all-purpose flour)
  • 1 ¼ level teaspoons baking powder

Instructions
 

  • Preheat the oven to 180°C (350°F).
  • Line the base and sides of a 20 x 30 cm (8 x 12 inch) tin with baking paper, have the baking paper extend up past the sides.
  • In a large mixing bowl, whisk the eggs, milk, salt, pepper (if using), and dried chives together.
  • Stir in the bacon, onion, minced garlic, grated cheese, capsicum, zucchini, and carrots.
  • Add the flour and baking powder, mix well.
  • Pour the mixture into the prepared tin, evenly spreading and smooth the surface.
  • Place into the oven and bake for 45 – 50 minutes or until it has set and is golden brown.
  • Remove from the oven and cool in the tin for 10 minutes before removing and cutting into pieces.

Notes

Coarsely grate the zucchini, carrots, and cheese using a manual handheld grater or by machine.
How to remove moisture from zucchini
For best results, remove excess water from zucchini. The excess water will make the slice overly moist, which will make the zucchini and carrot slice go soggy.
You can remove moisture from zucchini either by hand or using a sieve.
By hand - take small handfuls of grated zucchini and firmly squeeze it between clean hands placed over a medium-sized bowl. As you squeeze grated zucchini, the water will come out and drip down into the bowl. 
Give each handful a good squeeze several times. We usually get about ¼ cup of zucchini juice squeezed out by doing this.
Using a sieve - Place the grated zucchini in a sieve placed over a bowl and use the back of a spoon to press down onto the zucchini to squeeze out the moisture.
What to do with the zucchini water?
You can either discard the water, add it to soups or vegetable juices.
Recipe Variations
  • Use finely chopped leftover ham or roasted or BBQ chicken instead of bacon.
  • Make a spicy variation, mix in one teaspoon dried chili flakes or 1-2 finely sliced red chilies.
Make it vegetarian
This recipe can be made into a vegetarian zucchini and carrot slice. Leave out the bacon or replace it with a vegetarian alternative. Use plant-based milk instead of dairy and a vegetarian-friendly cheese.

Nutrition

Serving: 1 pieceCalories: 503kcalCarbohydrates: 21gProtein: 16gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 182mgSodium: 557mgPotassium: 428mgFiber: 3gSugar: 5gVitamin A: 7479IUVitamin C: 40mgCalcium: 313mgIron: 2mg
Keyword zucchini slice
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