• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About

Recipe Pocket

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Savory Snacks

    Jan 23, 2022 · Modified: Apr 13, 2022 by Harriet

    Zucchini and Carrot Slice

    Jump to recipe card

    This zucchini and carrot slice is an easy no-fuss recipe that is great for lunch, dinner, or as a snack. It's delicious warm or cold great for any time of the year. Make this slice with simple everyday ingredients like bacon, eggs, zucchini, carrot, capsicum, and cheese.

    Three pieces of zucchini slice on a white plate.
    Jump to:
    • 👛 Cost To Make
    • 🌟 Why You'll Love This Recipe:
    • 🥘 Ingredients In This Recipe
    • 🍳 Step By Step Instructions
    • 💭 Recipe Tips
    • 📖 Variations
    • 👪 Serving Size
    • 🍬 Calories Per Serve
    • 🥗 Serving Suggestions
    • 🌡️ Storage
    • 🔥 Reheating
    • 🍲 More Easy Recipes
    • 📋 Recipe Card
    • 💬 Comments

    This delicious one-bowl zucchini and carrot slice is quick to prepare. It's so easy! Just throw everything in a bowl, mix, pour into a baking tin, and bake.

    👛 Cost To Make

    Estimated cost = $11.50 or $1.43 per piece, if cut into eight pieces, or $0.36 per piece, if cut into thirty-two pieces for appetizers.

    🌟 Why You'll Love This Recipe:

    • It's delicious to eat hot or cold.
    • Zucchini carrot slice can be frozen, great for meal prepping.
    • It's a great summer recipe to make for picnics or pack lunch boxes.
    • Eat it as a healthy afternoon snack.
    • Serve it with a salad for a light summer dinner or lunch.
    • Serve hot bite-sized pieces as a cold-weather appetizer or serve cold as a summer appetizer.
    • It's vegetarian-friendly.

    🥘 Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image showing the ingredients for zucchini and carrot slice.

    Eggs - use large eggs.

    Milk - we used dairy milk but, you could also use cream. For a vegetarian option, use plant milk.

    Onion - adds flavor to the recipe.

    Garlic - use fresh garlic cloves if you can. If you can't get fresh, use about half to 1 teaspoon of garlic paste.

    Dried Chives - you could also use dried parsley or freshly chopped chives or parsley in the recipe.

    Cheese - we used tasty cheese, but you could also use cheddar cheese or pre-grated pizza cheese.

    Capsicum (bell peppers) - for flavor and color.

    Zucchini (courgette) - you can peel the zucchini if you like, but we never do. The peel adds a nice color to the slice and is full of nutrition.

    Carrots - peel and grate the carrots.

    Plain flour and baking powder - you could also use self raising flour in place of the plain flour and baking powder.

    Salt and pepper - for seasoning, be careful not to add too much salt because bacon and cheese also contain salt.

    🍳 Step By Step Instructions

    Before mixing the ingredients.

    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.

    • Wash and grate the zucchini, then squeeze out as much water as you can from the zucchini - see Tips for Success below for how to do this.
    • Wash, peel, and grate the carrot. 
    • Grate the cheese and mince the garlic.
    • Chop the bacon, onion, and capsicum
    Eggs, milk and chives in a mixing bowl.
    1. Mix the eggs, milk, chives, and salt in a large mixing bowl.

    Step 1  - Break the eggs into a large mixing bowl, add the eggs, milk, salt, and chives. Use a whisk and mix well to combine.

    Carrots, onion, garlic and zucchini added to the egg mixture.
    2. Place the grated and chopped vegetables into the bowl with the egg mixture.

    Step 2 - Add the bacon, onion, carrot, garlic, zucchini, and cheese, mix well to combine.

    Flour is added to the zucchini mixture.
    3. Add the flour and baking powder.

    Step 3 - Sprinkle over the flour and baking powder and stir to combine.

    Zucchini slice mixer in a baking tin.
    4. Place the prepared mixture into a lined baking tin.

    Step 4 - Transfer the mixture to the prepared baking tray, and use a spatula or spoon to smooth the surface flat.

    A baked zucchini and carrot slice.
    5. Bake until set and golden in color.

    Step 5 - Place in the oven and bake for 40 - 50 minutes or until set and golden brown. Leave to cool for about 10 minutes in the tin before removing and cutting into pieces. This slice can be eaten hot or cold.

    💭 Recipe Tips

    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.

    A close up of zucchini and carrot slice on a cake server being held by a hand.

    📖 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.

    👪 Serving Size

    As a a main meal this would serve about 8, or as bite sized appetizer you would get 32 pieces.

    🍬 Calories Per Serve

    For a main meal serving size, each piece would be about 503 calories, and 126 calories for bite sized appetizers.

    🥗 Serving Suggestions

    • Serve this cheesy zucchini carrot slice for breakfast.
    • Make it for your kids or yourself as a healthy afternoon snack.
    • Serve with steamed vegetables or a salad for dinner or lunch.
    • Cut the slice into small bite-sized pieces and serve as simple toothpick appetizers.

    🌡️ Storage

    When completely cold, wrap the slice tightly in food wrap or put it into an air-tight container and store it in the fridge.

    The slice keeps well in the fridge for up to five days and three months in the freezer.

    You can store the slice in the fridge or freeze it. It can be left as a whole piece or cut into portion sizes ready for lunchboxes or quick individual meals.

    🔥 Reheating

    Frozen zucchini and carrot slice needs to be thawed before reheating.

    To reheat, place the slice on a baking tray, loosely covering with foil, and bake in preheated 180°C (350°F) for about 15 - 20 minutes or until warmed through.

    For single servings, use the microwave oven to heat up the slice.

    🍲 More Easy Recipes

    • Bruschetta with mozzarella
    • Mini bacon quiche
    • Slow cooker meatballs
    Bite sized  pieces of zucchini and carrot slice on cocktail skewers.

    I do hope that you try this zucchini and carrot slice recipe. If you do, please come back and leave a comment below because I would love to know how you went.


    CONNECT WITH RECIPE POCKET

    Be sure to follow us on social media, so you never miss a post!

    Facebook | Pinterest | Instagram | Twitter


    SUBSCRIBE TO OUR NEWSLETTER!

    📋 Recipe Card

    Carrot zucchini slice on a wooden board.

    Zucchini and Carrot Slice

    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.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 20 mins
    Cook Time : 50 mins
    Total Time : 1 hr 10 mins
    Cuisine: : Australian, Western
    Course : Appetiser, Breakfast, Mains, Snacks
    Servings : 8 main meal servings or 32 bite-sized appetizer servings
    Calories : 503 : kcal
    Estimated Cost (AUD) : $11.50 or $1.43 per piece, if cut into eight pieces, or $0.36 per piece, if cut into thirty-two pieces for appetizers.

    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
    Tap button to prevent your screen from going dark while cooking.

    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 Facts
    Zucchini and Carrot Slice
    Serving Size
     
    1 piece
    Amount per Serving
    Calories
    503
    % Daily Value*
    Fat
     
    40
    g
    62
    %
    Saturated Fat
     
    18
    g
    113
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    16
    g
    Cholesterol
     
    182
    mg
    61
    %
    Sodium
     
    557
    mg
    24
    %
    Potassium
     
    428
    mg
    12
    %
    Carbohydrates
     
    21
    g
    7
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    16
    g
    32
    %
    Vitamin A
     
    7479
    IU
    150
    %
    Vitamin C
     
    40
    mg
    48
    %
    Calcium
     
    313
    mg
    31
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

    More Savory Snack Ideas

    • BBQ Chicken Sliders
    • 3 Ingredient Onion Soup Dip
    • Ground Beef Sliders With Onion Soup Mix
    • Puff Pastry Tomato Tartlets

    Reader Interactions

    Comments

    1. Deni says

      April 13, 2022 at 10:45 am

      5 stars
      I made this on the weekend and use leftover ham, it was super tasty.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Author image.

    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

    More about me →

    Popular

    • 39 Best Heart Shaped Cookies (Easy To Make)
    • Meatless Monday Recipes - 50 Easy Dishes
    • Starting from Scratch: Baking Equipment For Beginners
    • Strawberry Oreo Milkshake

    Trending

    • Crescent Roll Recipes
    • How To Use Instant Yeast
    • How To Make Instant Coffee Taste Better
    • Creamed Sweetcorn Fritters
    • Dry Buttermilk Powder Substitute
    • Gelatinous Bone Broth With Chicken Bones (Slow Cooker Recipe)

    Web Stories

    Recipe Collections

    • Yeast bread recipes
    • Overnight oats
    • Puff pastry appetizers
    • Banana breakfast recipes
    • Crescent roll recipes

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About/Contact
    • Image Use

    Copyright © 2023 Recipe Pocket