Zucchini/ Carrot Bake

Prep time: 15-20 minutes

Cook time: 45-50 minutes


  • 3 large zucchini grated
  • 3 carrots grated
  • 4-5 garlic cloves diced
  • 3/4 cup farina
  • 1/4 cup fresh dill diced
  • 2 large onions chopped
  • 4 eggs
  • 1/4 cup Vegetable oil (additional 3 tbsp. for frying)
  • 1 tbsp. Paprika
  • 1 tsp. Cumin
  • Salt/ pepper to taste


  1. Preheat the oven to 380 degrees F and prep a loaf pan (9.25 x 5 inches) with aluminum foil or parchment paper. Set aside.
  2. Place grated zucchini in a medium sized mixing bowl. Salt generously and set aside for 10-15 minutes.
  3. In a medium sized skillet add in 3 tbsp. of vegetable oil and add in the chopped onion. Cook 4-5 minutes or until the onion is fully cooked through. Set aside.
  4. After 15 minutes squeeze as much of the rendered water from the zucchini and place in a clean bowl.
  5. Add in the grated carrot, garlic cloves, cooked onion, dill, eggs, farina, remaining 1/4 cup vegetable oil, paprika, cumin, salt and pepper. Mix well making sure to incorporate all the ingredients.
  6. Pour the mixture into loaf pan and level off. Bake 45-50 minutes or until fully cooked through.
  7. Let cool slightly and ENJOY!


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