An easy and super tasty Zucchini and Vegetable Slice recipe that’s a perfect freezer-friendly dish for snacks and lunches.
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 and vegetable slice
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
- 2 zucchinis, grated
- 1 carrot, peeled and grated
- 1 onion, finely diced
- 4 rashers bacon, finely diced
- 1 cup corn kernels, frozen
- 1 cup tasty cheese, grated
- 1 cup self raising flour
- 1/2 cup vegetable oil
- 5 eggs, lightly beaten
- salt and pepper
- 1 cup parmesan cheese, grated
Instructions
- Preheat oven to 160°C, fan forced.
- Grease or line 30 x 20cm slice tin with baking paper.
- In a large bowl, add zucchini, carrot, onion, bacon, corn, cheese, flour, oil, eggs and pepper. Mix to combine.
- Spoon into prepared tin, sprinkle 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.
Notes
When baking the loaves in a mini silicone loaf pan, they can sometimes turn out a bit soggy due to the moisture from the zucchini. To remedy this, after cooking, let them cool for 5 minutes (which helps prevent breakage). Then, gently remove the loaves from the pan, place them on a baking tray, and return them to the oven for an additional 5 minutes. This extra step will help crisp up the sides slightly, providing a better texture.
- Prep Time: 15 mins
- Cook Time: 45 mins
These are so goo, I usually take 2-3 little loaves for lunch for work.
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