Vegetable and Ham Slice

My sister-in-law brought this vegetable and ham slice to a summer potluck last year, and I immediately cornered her for the recipe. There is something magical about how all those vegetables melt into the eggy base while still holding their shape. Now it is my go-to when I need something that feels substantial but not heavy.

I made this for my book club last month and watched three people who usually turn their noses up at zucchini go back for seconds. The way the ham provides little savory pockets throughout every bite keeps people guessing about what makes it taste so good. One friend actually asked if I had put cream cheese in the batter because the texture was so velvety.

Ingredients

• 1 cup (120 g) grated zucchini (courgette), squeezed dry: Removing excess moisture prevents the slice from becoming soggy, and I have found that wrapping the grated zucchini in a clean kitchen towel and giving it a firm squeeze works better than paper towels
• 1 cup (120 g) grated carrot: Adds natural sweetness and beautiful orange flecks throughout the slice
• 1 small red bell pepper, finely diced: The red pepper provides little bursts of sweetness that balance the savory ham
• 1 small onion, finely chopped: I prefer red onion for its milder flavor, but yellow works perfectly well too
• 2 cups (120 g) baby spinach, chopped: Wilts down beautifully in the oven and adds nutrition without being obvious
• 1 cup (150 g) ham, diced: Leftover ham from a Sunday roast works wonderfully here, and I always buy thick-cut deli ham for better texture
• 1 cup (100 g) cheddar cheese, grated: Sharp cheddar gives the best flavor contrast to the vegetables
• 5 large eggs: Room temperature eggs will blend more smoothly with the other ingredients
• 1/3 cup (80 ml) milk: Whole milk creates the richest texture, though I have successfully used oat milk for a dairy-free version
• 1/4 cup (60 ml) olive oil: Extra virgin olive oil adds a lovely fruity undertone that complements the vegetables
• 1 cup (125 g) self-raising flour: If you only have plain flour, add 1 ½ teaspoons of baking powder
• 1/2 tsp baking powder: Ensures a nice rise even if your self-raising flour is getting a bit old
• 1/2 tsp salt: Essential to bring out all the flavors, especially since the vegetables release water during baking
• 1/4 tsp ground black pepper: Freshly ground pepper makes a noticeable difference in the final depth of flavor
• 2 tbsp chives or parsley, finely chopped: Chives add a mild onion flavor, while parsley brings brightness

Instructions

Preheat your oven to 180°C (350°F) and prepare your pan:

Grease a 9x5 inch (23x13 cm) loaf pan thoroughly, then line with baking paper, leaving overhang on the long sides for easy removal later

Whisk together the wet ingredients:

In a large bowl, whisk the eggs, milk, and olive oil until the mixture is completely uniform and slightly frothy

Add the vegetables and ham:

Fold in the squeezed zucchini, grated carrot, chopped spinach, diced bell pepper, onion, ham, and grated cheese until everything is evenly distributed

Mix the dry ingredients separately:

In a medium bowl, sift together the self-raising flour, baking powder, salt, and pepper to ensure there are no lumps

Combine everything gently:

Fold the dry ingredients and chopped herbs into the wet mixture until just combined, being careful not to overmix which can make the final texture tough

Transfer to your prepared pan:

Pour the batter into the lined loaf pan and use a spatula to smooth the top, making sure the mixture reaches all corners

Bake until golden:

Bake for 40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean

Cool before serving:

Let the slice cool in the pan for 10 minutes, then use the baking paper overhang to lift it out onto a wire rack

Save

This recipe has become my daughters favorite school lunch item because she can eat it with her hands and it does not need reheating. I love that I am sneaking so many vegetables into her without any negotiation required.

Make Ahead Magic

I often prepare the vegetables the night before, keeping the grated zucchini and carrot separately so I can squeeze out any accumulated moisture before mixing. The assembled batter also sits happily in the refrigerator for several hours before baking, which actually helps the flavors meld together beautifully.

Serving Suggestions

Slice this thick and serve with a dollop of sour cream and extra fresh herbs for an impressive brunch presentation. For a lighter dinner, pair with a crisp green salad dressed with a tangy vinaigrette to cut through the richness of the cheese and eggs.

Storage and Freezing

This slice keeps remarkably well in the refrigerator for up to 3 days, and I actually think the flavors improve after a night. Individual slices freeze beautifully wrapped tightly in plastic wrap and then placed in a freezer bag for up to 2 months.

• Thaw frozen slices overnight in the refrigerator for the best texture
• Reheat briefly in the microwave or enjoy cold straight from the fridge
• Wrap cooled slices tightly before freezing to prevent freezer burn

Save

There is something deeply satisfying about a recipe that turns simple everyday ingredients into something that feels special enough for company but humble enough for Tuesday dinner.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the ham and add extra vegetables such as corn, mushrooms, or diced bell peppers. You may want to increase the cheese slightly to maintain protein content and savory flavor.

→ How long does this slice keep?

The slice keeps well refrigerated for up to 3 days. Store in an airtight container or wrap tightly in plastic film. It can be served cold, at room temperature, or gently reheated.

→ Can I freeze this slice?

Yes, this slice freezes beautifully. Wrap individual portions or the whole loaf in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

→ What can I substitute for self-raising flour?

Use plain flour plus 2 teaspoons of baking powder per cup of flour. Alternatively, use wholemeal flour for a nuttier flavor and added fiber, though the texture will be slightly denser.

→ Why do I need to squeeze the zucchini dry?

Zucchini contains high water content which can make the slice soggy if not removed. Squeezing out excess moisture ensures the final texture is tender but not watery, and helps the slice hold its shape when sliced.

→ Can I use different vegetables?

Absolutely. Try grated sweet potato, chopped tomatoes, or finely chopped broccoli. Just ensure vegetables are either cooked or finely grated to cook through evenly during the 40-minute baking time.