Zucchini & Carrot Slice

Zucchini and carrot slice is a very versatile dish which can be eaten for brunch, lunch or dinner. It makes a lovely starter or can be served as a main course. Carrots, zucchini and cheese combine for enjoyable, light, fluffy texture in every bite, fresh parsley adds brightness and aroma, cheese forms a nice crust on the top. Yummy!!!
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  • 5 egs
  • 500 g zucchini
  • 150 g carrots
  • 120 g flour
  • 105 g vegetable oil (I use rice oil as it’s flavourless)
  • 120 g cheddar cheese
  • 1 small brown onion
  • 1 1/2 tsp baking powder
  • 2 tbsp Pecorino cheese (optional)
  • handfull parsley
  • salt
  • black pepper
  • sour cream (to garnish)
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  1. Preheat oven at 180°C. Line an 20 cm square cake pan with non-stick baking paper.
  2. In a large bowl coarsely grate carrots and zucchini.
  3. In a medium bowl beat eggs, add oil and mix them together.
  4. Combine flour and baking powder, add them to egg mixture and whisk until smooth.
  5. Grate cheese; peel and finely chop onion, set aside.
  6. Add grated vegetables to egg mixture, fold in cheese, onion and parsley, season with salt and pepper.
  7. Pour to the baking tin, sprinkle with pecorino and bake for 30-35 minutes or util inserted wooden toothpick comes out clean.
  8. Serve with sour cream. Enjoy!
zucchini carrot slice2_wm
Recipe adopted from Laisvalaikis virtuvėje

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