Zucchini and Carrot Savoury Slice
It's healthy, nutritious and the kids are going to love it!
You won't believe how easy and tasy this recipe is. I have fussy kids when it comes to meal times and like most kids they are not a big fan of the vegie, but they just love my zucchini and carrot savoury slice.
Not only is this recipe easy to make but it is also nutritious and healthy. I also love that you can add other ingredients to this recipe and it still seems to come out of the oven looking and tasting great.
So let's get cooking. I'm hungry.
- Prep time: 20 min
- Cook time: 1 hour
- Ready in: 1 hour 20 min
- Yields: 6-8
- 3 medium sized zucchini grated
- 3 medium sized carrots grated
- 1 cup of tasty cheese grated
- 5 whisked eggs
- 1/2 cup of self raising flour
- 1 tablespoon olive oil for frying
- 1 medium sized onion finely chopped
- 3 rashers of bacon finely chopped
- finely chopped parsley
- salt and pepper to taste
- Finely chop the onion and bacon and gently fry in a large pan with 1 teaspoon of olive oil until golden brown. In a separate bowl combine the grated zucchinis, carrots and cheese. Add the whisked eggs, flour, parsley, onion and bacon mixture and stir until well combined. Add salt and pepper to taste.
- Place mixture into a lightly greased casserole, slice tin or glass dish and bake in the oven for 45 minutes - 1 hour on 180 degrees or until golden brown and firm to the touch.
- You could also use a cake tin or another great idea is to put the mixture into a muffin tray. Great for school lunches and picnics.
- Serve with a fresh garden salad.
Based on all the ingredients in the slice if made according to the recipe.
3 medium zucchinis 104 calories
3 medium carrots 134 calories
1 cup of cheese 610 calories
5 medium size eggs 260 calories
1 medium onion 29 calories
3 rashers of bacon 169 calories
1 tablespoon olive oil 159 calories
1/2 cup self raising flour 249 calories
1/4 cup parsley 7 calories
TOTAL CALORIES = 1722
TOTAL KILOJULES = 7185
6 serves = 287 calories each serve
8 serves = 215.25 calories each serve
Why not try these great variations on the recipe!
Why not add some diced chicken. I sometimes have some left over baked chicken or barbeque chicken in the fridge. Better in the slice than in the bin.
You could add some crumbled feta. Just reduce the amount of grated cheese in the recipe or, for another idea, if you were cooking in muffin trays you could add a feta cube to the top of each one.
Try adding some chopped mushrooms for a different flavour and if you are vegetarian, replace the bacon with the mushrooms and fry with the onions. Yum.
Herbs and Spices
For an adult version you could have fun with adding some different herbs and spices. I have used thyme and mixed herbs and I love the addition of paprika or a dash of cayenne pepper to spice it up a bit.
Quick and easy ideas to make your life in the kitchen easier.
All the facts.
Zucchini in Australian English, or courgette in New Zealand and British English is a small summer squash. Its scientific name is "Cucurbita Pepo". The zucchini can either be yellow, green or light green, and generally has a similar shape to a ridged cucumber. On a culinary level zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment.
Zucchini Nutrition Info
Zucchini varieties contain vitamins A and C (both immune boosters and potent antioxidants.) They also contain potassium and calcium.
Zucchini plant growing time lapse! - This is awesome.
Everything you need to know.
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange or white, or red-white blend in color, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. With the exception of beets, carrots contain more sugar than any other vegetable, which makes them a satisfying snack eaten raw and a tasty addition to a variety of cooked dishes.
Carrot Nutrition Info
Carrots are an excellent source of beta carotene, which is converted in the body to vitamin A. The deeper the orange colour of a carrot, the higher the beta carotene content. Vitamin A helps with night vision - that’s why children are told to eat carrots so they will be able to see in the dark! Vitamin A also benefits the skin and is great for the immune system. With many vegetables, cooking destroys some of their vitamins, but you can absorb more beta carotene from cooked carrots than from raw ones. However, If you prefer to eat carrots raw, that’s fine because even one carrot has many day’s supply of beta carotene. Older carrots have a higher quantity of sugar than younger carrots and so taste sweeter, but younger carrots have more folate, one of the B vitamins which may help prevent birth defects in babies. Carrots are also a great source of dietary fibre.