Whenever a friend or family member welcomes a new baby and becomes a new mum, I enjoy gifting them with some freezer-friendly meals. This thoughtful gesture ensures they have a quick snack readily available when hunger strikes, especially if they haven’t had a chance to visit the grocery store.
This Zucchini and Vegetable Slice makes an ideal freezer food for snacks and lunches. It’s versatile enough to be packed in lunchboxes for work or school, served as a hassle-free dinner, or even offered as a tasty snack for surprise guests.
This scrumptious slice is packed with an abundance of vegetables, making it a hit even with my kids! You can prepare this recipe using the traditional method of a grater and mixing bowl, or opt for the convenience of a Thermomix. Find my Thermomix Zucchini and Vegetable Slice here.
I often make this Zucchini and Vegetable Slice this conventional way, for my work lunches- and it’s so easy! Simply grate or chop all your desired veggies (I use zucchini, carrot, corn, and onion) and pop them in a bowl with your diced bacon, cheese, flour, oil and eggs.
Spoon the mixture into a baking tin or mini loaf pan for individual servings, sprinkle with parmesan cheese and bake until golden and cooked through (normally about 35 to 45 minutes).
Once cooked, cut if you cooked as a big slab and cut into individual portions and freeze into a freezer safe container ready for lunches for work or school.
You will find this recipe and more in my lunch box recipe cookbook, which has over 50 delicious freezer friendly recipes.
Zucchini & Vegetable Slice
Ingredients
Equipment
Method
- Preheat oven to 160°C, fan forced.
- Grease or line 30 x 20cm slice tin with baking paper.
- In a large bowl, add 2 zucchinis, 1 carrot, 1 onion, 4 rashers bacon, 1 cup corn kernels, 1 cup tasty cheese, 1 cup self raising flour, 1/2 cup vegetable oil, 5 eggs and salt and pepper. Mix to combine.
- Spoon into prepared tin, sprinkle 1 cup parmesan cheese over the top.
- Bake slice in oven for 35-45 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.
Nutrition
Notes
Loved this recipe?
Please leave a quick star rating.These are so good, I usually have 2-3 mini loaves for lunch.
29 comments
Mmm that looks so yummy might have to make it 🙂
ooh yum! will have to do some juggling with ingredients and make it a Paleo friendly recipe 😉 Will let you know how I get on.
This is very similar to the Taste zucchini slice recipe. I use 1/4 cup melted butter instead of the oil.
you may have just saved me for dinner…I was just OMG WHAT TIME IS IT?!?!?! and all I have out is bacon. hahah And a TON of fresh veg from the markets to use up. 😀
I have a similar zucchini pie recipe but the prep work is why I don’t make it often. Might have to try this one… dairy free for this house though.
a slightly different take on that all time Womens Weekly fave…..zucchini slice!!! TK xx
Dinner tomorrow night 😉
It would freeze really well
anything with bacon HAS to be good!
I make a version of this every week. Sometimes use grated carrot instead of corn….good for all occasions!
Yum
This looks fab. Cleverly disguised veggies for my fussy toddler. And as for the question about meals to freeze…..hubby works away so I have a good stash of bolognese, stews, fried rice and risottos in the freezer. So I usually only have to prepare the side dishes or the odd serve of meat/chicken/fish. For those times when I need to get dinner pronto.
argh! The top of it says cook time 25 minutes, and the instructions say 35-40…should have read the whole thing before I committed to it. Boys’ll be having vegemite sandwiches tonight I think, while Hubby and I have a late dinner.
I have a recipe that is quite similar to this. I don’t like the oil in it so I just add an extra egg instead and it turns out perfectly 🙂
Thanks Katrina. Do you have a version of this recipe for some of us non-TMX owners ???
Non-tmx recipe (just grate the vegies)
Don’t worry, I followed your link and found the Julie recipe…sorry
what do we use if we don’t have the thermomix pls.
Oh my goodness this is yummy. The husband and 4 year old love it to. I’m going to make it again for our play group picnic on Friday. Thanks for the recipe, definitely a keeper.
Just made this, Yum! Everyone ate it!
This is one of my favourite sides so easy and more flavours than zucchini slice. It is really a recipe you can just throw everything in a bowl, mix and bake 🙂
So easy and delicious. I like to make these up and freeze into portions for lunch snacks through the week also
Hi Kat, thank you for the reminder of this easy bake dinner/lunch idea. A great thing to cook at this time of the year when we have lots of end of year school activities that can be left in the fridge or in the freezer. One thing that I change is I add feta cheese instead of the bacon to make it meat free and we find it tastes just as tasty. Thanks once again, Catherine
Oh feta would be so yummy in this! Thanks for sharing. Kat x
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Hi,
I have made this zucchini and vegetable bake several times – my daughter loves it! I was going to make it for her this weekend – however I cannot now find the recipe with quantities – HELP!
Great Slice. Easy and yummy.
Nice but too much oil for my liking. Was concerned by the amount of oil added but had hoped it would workout after cooking unfortunately found it to much.
Thanks for the feedback, lovely! Perhaps try it with less oil to get the consistency you prefer.