Zucchini and Carrot Slice

Zucchini and Carrot Slice (Low Fodmap | Gluten Free)

Our zucchini and carrot slice recipe could not be easier to make! These are perfect for anyone on the go and even greater for the kids – they’re delicious and loaded with sneaky veggies like broccoli – we won’t tell if you don’t!

If you suffer from IBS and gut sensitivities you will love this recipe, even more, as this recipe is designed to be gentle on the digestive system by only containing Low FODMAP ingredients…

Zucchini and Carrot Slice

Let us walk you through some of the simple steps to this recipe.

The first thing you need to do is prepare your ingredients. I grated the zucchini, carrots, and the broccoli too. This ensures your veggies will cook through quickly and it also seems to be a great way to disguise the vegetables, ideals for parents with kids that are a little picky.

Add the grated vegetables to a bowl along with the spring onions. At this point, you can add meat if you want a more protein-rich version or omit. Bacon works well or a little free-range shredded chicken. Cheese is also an option, this can also be left out and the recipe will still work just as well.

Zucchini and Carrot Slice

Now, you can go ahead and add the parsley, and flour. whisk the ingredients together until they are well combined.

Go ahead and add the liquid ingredients, the eggs, ‘milk’ and oils. Mix again, until you have a smooth batter.

Scrape the mixture into a pre-greased heatproof dish and pop it into the oven. Bake the zucchini and carrot slices until they are firm, this could take around 30 minutes.

Zucchini and Carrot Slice

Once the mixture is cooked through remove it from the oven and cut into slices. They are delicious served warm or cold.

If you want to make a meal of it, serve the slices with a yummy side salad, some ripe avocado or a crunchy slaw. Drizzled with lashings of extra virgin olive oil and a squeeze of fresh lemon juice.

Zucchini and Carrot Slice

If you need a little more help along the way, check out our video below. It will show you the ins and outs on making these easy, healthy and scrumptious zucchini and carrots slices… Enjoy!

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Zucchini and Carrot Slice

Zucchini and Carrot Slice (Low Fodmap | Gluten Free)

  • Prep Time: 15 – 20 Minutes
  • Cook Time: 30-35 Minutes
  • Total Time: 50 Minutes
  • Yield: 6 Slices 1x
  • Category: Light Meal



½ cup broccoli, grated

1 medium zucchini, grated

½ cup carrot, grated

2 spring onions (green part only), finely chopped

100g bacon or shredded free range chicken (optional, omit for vegetarian option)

1 cup grated grass fed mozzarella cheese or goats feta (optional)

1 cup Low Fodmap All Purpose flour (we used a combination of ½ cup white rice flour, ¼ cup tapioca flour & ¼ cup oat flour)

¼ cup chopped fresh parsley leaves

4 xl free range eggs, lightly beaten

¼ cup almond or rice milk

¼ cup olive or coconut oil

1 teaspoon garlic infused oil (optional)


  1. Preheat oven to 160°C. Grease an 18cm x 28cm rectangular brownie/slice pan. Line base and sides with baking paper, allowing sides to overhang.
  2. Combine broccoli, zucchini, carrots, spring onion, bacon or chicken if using, cheese, parsley, flour in a large mixing bowl.
  3. Stir until well combined then mix in the eggs, milk and oils. Season with salt and pepper.
  4. Pour mixture into the prepared pan, evenly spreading the top with a spatula. Bake for 30-35 Minutes or until firm. Set aside to cool then cut into squares.
  5. Serve with some crisp baby spinach, dressed with a splash of olive oil and lemon juice.
  6. Enjoy!


  • Serving Size: 6 slices
  • Calories: 1835
  • Fat: 111.1g
  • Carbohydrates: 40g
  • Fiber: 3.7g
  • Protein: 175.2g
  • Cholesterol: 456mg

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