Healthy Carrot and Zucchini Bake
This super simple veggie slice is fantastic for packed lunches or quick protein rich snacks on the run. Bake it today, freeze and enjoy for months!
Looking for a healthy Thermomix carrot and zucchini slice that's perfect for meal prep, lunchboxes, or a quick savoury snack? This easy vegetable slice recipe is packed with nutritious ingredients, high in protein, and ideal for kids and adults alike. Made in minutes with your Thermomix, it's a great way to use up extra veggies while creating a delicious, low-carb, and family-friendly dish. Whether you need a gluten-free, fodmap friendly, dairy-free, or vegetarian option, this Thermomix veggie slice is easily adaptable. Keep reading for the full recipe, step-by-step instructions, and storage tips!
Swap in any veggies in the same quantity that you have languishing in the fridge. We ate this for a few days running and it just gets better.
Here are some great storage tips for your Thermomix carrot and zucchini slice to keep it fresh and delicious:
Fridge Storage
✅ Airtight Container – Store slices in an airtight container to prevent them from drying out.
✅ Layer with Baking Paper – If stacking slices, place baking paper between layers to stop them from sticking.
✅ Consume Within 3-4 Days – Best eaten fresh, but will last up to 4 days in the fridge.
Freezer Storage
✅ Slice Before Freezing – Cut into portions before freezing for easy grab-and-go meals.
✅ Wrap Individually – Wrap slices in plastic wrap or reusable food wraps before placing in an airtight container or freezer bag.
✅ Freeze for Up to 3 Months – Keeps well in the freezer for up to 3 months.
Reheating Tips
✅ Microwave for Quick Heating – Heat slices in 30-second bursts until warmed through.
✅ Oven for Crispier Texture – Reheat at 160°C (320°F) for 10-15 minutes to retain a firmer texture.
✅ Air Fryer Option – Reheat at 160°C for 5-7 minutes for a crispy edge.
Serving Cold?
✅ Enjoy straight from the fridge for a quick, protein-packed snack—perfect for lunchboxes!
Need
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 150 Grams parmesan cheese cubed
- 300 Grams zucchini, roughly chopped
- 200 Grams carrots, peeled and roughly chopped
- 1 brown onion peeled and halved
- 4 cloves garlic
- 200 Grams bacon roughly chopped
- 5 eggs lightly whisked
- 150 Grams Self Raising flour BUY
- 1 Pinch dried red chilli flakes
- 1 Teaspoon Dry Italian Seasoning Recipe
- pink salt flakes and pepper to taste BUY
Do
- 1
Preheat oven to 180°C.
- 2
Brush a baking dish with EVOO, set aside.
- 3
Place parmesan in the Thermomix bowl. Mill 10 min/speed 10. Set aside.
- 4
Place zucchini and carrot into the Thermomix bowl. Chop 2 sec/speed 5. Set aside.
- 5
Place onion, garlic and bacon into Thermomix bowl. Chop 4 sec/speed 6. Saute 5 min/Varoma/speed 1.
- 6
Add half of the parmesan, the zucchini and carrot and all remaining ingredients and combine with a spatula. Pour into dish. Top with remaining parmesan.
- 7
Bake for 50 minutes or until golden and set.
- 8
Serve immediately with caponata as a sauce and a fresh salad, or cool and refrigerate. Slice into pieces, freeze individually and transfer to lunch boxes frozen. They will be fresh at lunchtime!
More
To make it dairy free, swap out parmesan for an alternative non dairy cheese with a teaspoon of both smoked paprika and nutritional yeast added.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
