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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!
Vegetarian Zucchini Slice with Carrot
If you’re looking for a creative and kid-friendly way to serve up some extra veggies, this recipe is for you! There are a few steps to it, but it is so worth it.
Frying the zucchini and carrot ahead of time helps soften them just enough, the blended cottage cheese and egg mixture will make it hearty and creamy, while the flour absorbs any excess liquid.
The flavors really come out as it sits, so you can make it on the weekend and serve it all week long!
What is a Zucchini Slice?
If you’re not familiar, zucchini slice is a super popular dish in Australia. It’s essentially like a veggie-rich frittata or crustless quiche, baked then cut into squares. You’ll often find it with different types of meat, like bacon or sausage, but this vegetarian option is just as delicious without the meat. Plus, it has both zucchini and carrots for two types of veggies!
If you love this recipe, you’ll also want to check out this spinach zucchini Baby Frittata Recipe!
Why We Love This Zucchini Carrot Slice Recipe
- Easy way to serve more veggies every day
- Loaded with protein and fiber
- Naturally tender texture ideal for babies and kids
- The veggies soak up the cheesy flavor, so it tastes great too
- Even big kids and adults like it too!
- Reheats great for easy meal prepping all week
Ingredient Notes
- Olive oil: To help soften the veggies.
- Grated zucchini and carrot: You can either hand-grate zucchini and carrot or use the shredder attachment on your food processor.
- Large eggs: These add just enough protein and help hold the mixture together.
- Flour: I always like to add a little flour to absorb any excess moisture. You can use whole-wheat, oat flour, all purpose flour, gluten-free flour, etc.
- Onion powder: For a savory flavor.
- Cheddar cheese: The flavor of the cheese totally complements the subtle veggie flavor, which makes this zucchini slice recipe great for even picky eaters.
- 2% cottage cheese: When blended, the cottage cheese will add a rich, creamy texture in addition to the extra protein.
- Salt: If making this recipe specifically for babies, skip the salt.
Step-by-Step Instructions
- Preheat to oven 350F. Grease and line base of an 8×8 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 blender, blend the eggs, flour, onion powder, cottage cheese and salt until combined.
- Next add in the zucchini, carrot and 3/4 cup of the cheddar cheese; pulse a few times until they’re slightly broken down, but not completely pureed.
- Pour mixture into the lined dish and sprinkle with remaining cheese.
- Bake in the oven for 23-25 minutes 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!
Keep scrolling to the recipe card below for the full printable recipe!
EXPERT TIPS
- This is optional, but to minimize any excess liquid, squeeze or press the grated veggies to remove as much of the liquid as possible.
Recipe FAQs
You can, but this recipe was formulated specifically for grated zucchini and carrot. You’ll get the best results following the recipe as tested.
Yes, if you prefer bite-sized bites, you can bake the mixture in a prepared muffin tin. Be sure to reduce the baking time and oil the pan well to avoid sticking.
Storage Guidelines
- Allow the zucchini carrot slice to cool to room temperature, then store in an airtight container for 3-4 days. To reheat, warm in the microwave for 2-3 minutes.
Serving Suggestions
I usually like to offer this carrot and zucchini slice as breakfast option or a veggie-rich side dish with different meals. Such an easy way to serve some veggies first thing in the morning!
Depending on your child’s age, you’ll want to adjust how you serve this recipe based on their fine motor development.
For example, the youngest babies (6 months +) have a palmar grasp, and need the zucchini slice cut into large enough strips they can grip with their palm. Older babies (12 months +) can pick up small pieces with their pincer grasp, while even older babies can be served a whole slice, which they can feed to themselves.
Recipe Variations
- Play with the seasonings: I find garlic powder and cheese to be a good fit, but you can certainly play around here. Try adding Italian seasoning, some black pepper, and more. You can also use your favorite type of cheese, like parmesan or swiss.
- Switch up the veggies: You don’t want to add too many more veggies as it may alter the consistency, but you can replace some of the carrot with grated sweet potato or butternut squash or some of the zucchini with yellow squash or even bell peppers. Try adding some minced garlic cloves for a bolder flavor.
- Add herbs: Fold in some green onions or parsley for a little extra flavor.
More Delicious Egg Recipes
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Healthy Zucchini and Carrot Slice {Vegetarian}
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 8×8 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.
