Carrot-Beet Zucchini Veggie Slice
A savory, sliceable loaf where grated carrots and beets blend with zucchini and cheese for a colorful, hidden-veggie snack perfect for kids. This american-inspired kid friendly ready in about 60 minutes pairs zucchini, carrots, beets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups zucchini
- 1/2 cup carrots
- 1/2 cup beets
- 1/4 cup all-purpose flour
- 1/4 cup cheddar cheese
- 2 eggs
- 1/4 cup milk
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. Grease an 8x4-inch loaf pan with 1 tbsp olive oil.
- Step 2: Grate 2 cups zucchini (squeeze dry in a clean kitchen towel to remove excess moisture), 1/2 cup carrots, and 1/2 cup beets.
- Step 3: In a large bowl, combine grated zucchini, grated carrots, grated beets, 1/4 cup all-purpose flour, 1/4 cup shredded cheddar cheese, 2 eggs, 1/4 cup milk, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until just combined.
- Step 4: Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
- Step 5: Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
- Step 6: Let cool in the pan for 10 minutes before slicing into 8 equal pieces.
Frequently asked questions
How long does Carrot-Beet Zucchini Veggie Slice take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Carrot-Beet Zucchini Veggie Slice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.
Can I substitute ingredients in Carrot-Beet Zucchini Veggie Slice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Carrot-Beet Zucchini Veggie Slice for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Carrot-Beet Zucchini Veggie Slice?
American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My kids actually asked for seconds! So easy to make and packed with veggies they love.
- ★★★★☆
Slightly bland for my taste, but the kids devoured it. Will add more herbs next time.
- ★★★★☆
Perfect for school lunches! My son says it's 'not gross' and he eats the whole thing.
