Fluffy Vegetarian Zucchini Slice Recipe
This fluffy vegetarian zucchini slice is a versatile and delicious baked dish perfect for lunch, dinner, or a snack. Combining shredded zucchini, carrot, and cheese with eggs and a blend of herbs, this savory slice bakes to a golden perfection with a light, airy texture. It’s easy to prepare, packed with veggies, and can be served warm or cold. Ideal for vegetarians, this recipe offers a nutritious and satisfying option that’s also great for meal prep and freezing.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Total Time: 50-60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, Western
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 1/4 cup all-purpose flour (150g)
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon mixed Italian herbs
- 1/4 teaspoon red chili flakes (extra for garnish if desired)
- 1/2 teaspoon dried onion pieces (optional)
Vegetables
- 3 shredded zucchini (400g)
- 1 shredded carrot (100g)
- 1 diced onion (110g)
Wet Ingredients
- 6 eggs
- 1 1/4 cup grated cheddar cheese (100g)
- 1/3 cup cooking oil (60g)
Instructions
- Prepare the Baking Tray and Oven: Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced oven. Grease and line a lamington tray measuring 16 cm x 26 cm, or use a half-sheet baking tray, slice pan, or deep cookie tray to fit the batter. This preparation ensures easy removal of the baked slice.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour and baking powder. Set this mixture aside to be added later to the wet ingredients to form the batter.
- Prepare Vegetables: Wash and peel the carrot, then shred it using a hand shredder or food processor shredding attachment. Wash the zucchini thoroughly, cut off the ends, and shred it similarly. Ensure uniform shredding for even cooking and texture.
- Combine and Mix Ingredients: In a large bowl, whisk the eggs thoroughly. Add the shredded zucchini, shredded carrot, diced onion, grated cheddar cheese, salt, mixed Italian herbs, red chili flakes, and optional dried onion pieces. Mix everything well to form a cohesive batter.
- Bake the Zucchini Slice: Pour the batter into the prepared baking tray and spread evenly. Place the tray in the preheated oven and bake for 35 to 45 minutes, until the slice is set and the top turns a light golden brown. For an extra crispy top, switch the oven to grill mode for the last few minutes of baking.
- Cool, Serve, and Store: Remove the baked zucchini slice from the oven and allow it to cool for a few minutes to firm up for easier cutting. Serve as a main course for 4 to 6 people or as a snack/appetizer for up to 8. Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing Instructions: To freeze, wrap individual slices in plastic wrap and place them in an airtight container or freezer bags. Store in the freezer for up to 3 months. Defrost by thawing at room temperature or in the fridge overnight. Frozen slices can be conveniently added to lunchboxes in the morning to thaw by lunchtime.
Notes
- Uniform shredding of zucchini and carrot ensures even cooking and better texture.
- You can substitute cheddar cheese with a vegetarian or vegan cheese if desired, though texture and flavor may vary.
- For a spicier slice, increase chili flakes or garnish with extra before baking.
- If you prefer a crispier base, line the baking tray with parchment paper in addition to greasing.
- Store leftovers properly to maintain freshness and avoid sogginess.
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