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Freshly baked Mediterranean zucchini and carrot slice cut into square portions inside a black baking dish, featuring a golden cheese crust with visible carrot shreds.

Zucchini and Carrot Slice Recipe

A vibrant, crustless savory bake packed with healthy grated vegetables, bound together by a light, protein-dense egg batter and sharp Mediterranean cheeses. Completely bacon-free and clean-eating approved.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 8
Calories: 195
Ingredients Method Notes

Ingredients
  

  • - 2 medium zucchinis about 350g-400g, coarsely grated
  • - 1 medium carrot coarsely grated
  • - 1 small yellow onion finely diced
  • - 5 large eggs lightly beaten
  • - 1/4 cup 60ml extra virgin olive oil
  • - 1 tsp sea salt
  • - 1/2 tsp cracked black pepper
  • - 1/2 tsp garlic powder
  • - 1 cup 150g self-rising flour, sifted
  • - 1 cup sharp Mediterranean cheese blend Graviera or Pecorino mixed with mozzarella, shredded
  • - 1/4 cup extra cheese blend reserved for topping
  • - 2 tbsp fresh parsley or dill finely chopped (for garnish)

Method
 

  1. Preheat the oven to 360°F / 180°C (160°C fan-forced). Line a 12x8 inch rectangular baking dish with parchment paper, leaving an overhang.
  2. Place the grated zucchini in a clean kitchen towel, sprinkle with a pinch of salt, let rest for 5 minutes, then firmly squeeze out all excess moisture over the sink.
  3. In a large bowl, vigorously whisk the 5 eggs, extra virgin olive oil, sea salt, black pepper, and garlic powder together until uniform.
  4. Sift the self-rising flour into the wet egg mixture, whisking gently until a completely smooth, lump-free batter forms.
  5. Using a spatula, gently fold in the moisture-squeezed zucchini, grated carrot, diced onion, and 1 cup of the cheese blend until evenly coated.
  6. Pour the mixture into your lined baking dish, smoothing the surface evenly with your spatula.
  7. Scatter the remaining 1/4 cup of cheese evenly across the top to create a premium crust.
  8. Bake for 35 to 40 minutes until the top is deeply golden brown and a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let sit undisturbed for 10 minutes to set.
  10. Lift out using the parchment paper, slice into uniform squares, garnish with fresh chopped herbs, and serve warm or cold alongside fresh cherry tomatoes.

Notes

- To make this recipe completely gluten-free, substitute the self-rising flour with a 1:1 gluten-free baking flour blend plus 1.5 teaspoons of gluten-free baking powder.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.