Healthy Zucchini and Carrot Slice {Vegetarian}
Servings: servings
This tender, cheesy zucchini and carrot slice is the perfect veggie-packed treat for babies and toddlers! With plenty of eggs, cheese, and flavor, it's like a hearty frittata. Serve it as a breakfast or a delicious side dish with any meal of the day!
Ingredients
- 2 teaspoons olive oil
- 1 cup grated zucchini, packed
- 1/2 cup grated carrot, packed
- 6 large eggs
- 2 tablespoons flour (whole-wheat, oat flour, all purpose flour, etc.)
- 1 teaspoon onion powder
- 1 cup grated cheddar cheese
- 1/2 cup 2% cottage cheese
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350F. Grease and line an 8x8 inch square baking dish with parchment paper.
- Heat the oil in a frying pan over medium heat. Add the zucchini and carrot and fry lightly for 3-4 minutes until the vegetables are soft.
- In a blender, blend the eggs, flour, onion powder, cottage cheese, and salt until combined. Next, add in the zucchini, carrot, and 3/4 cup of cheddar cheese; pulse a few times until they're slightly broken down, but not completely pureed.
- Pour this mixture into the lined dish and sprinkle with remaining cheese. Bake in the oven for 23-25minutes or until the egg is no longer jiggly in the center.
- Remove from the oven and allow it to cool. Use the parchment paper as a sling to lift the baked frittata mixture out of the pan. Cut into 9 squares. Serve or store in the fridge for later!
Notes
- If you're preparing this recipe specifically for babies, you can skip the salt.
