A delicious gluten free zucchini slice recipe that is excellent served warm or cold in lunchboxes. This recipe contains bacon but can be made vegetarian.
Box grater or food processor with grater attachment
Ingredients
6largeeggs
1largezucchinitrimmed and grated
1largecarrottrimmed and finely grated
1brown onionpeeled & grated
5stemsspring oniontrimmed and finely sliced
½cupbuckwheat flour
½cuparrowroot flouror tapioca starch
2teaspoonbaking powderaluminium free
1teaspoonsea salt flakes
Cracked black pepperto taste
⅔cupextra virgin olive oil
100gmixed cherry tomatoeshalved
2rashersbaconrind removed and thinly sliced, optional
Instructions
Preheat the oven to 180 degrees Celsius. Grease a large baking dish and set aside.
Crack the eggs into a large mixing bowl.
6 large eggs
Add the olive oil, zucchini, carrot, brown onion and spring onions. Seive in the buckwheat flour, arrowroot flour, baking powder, salt, pepper.
1 large zucchini, 1 large carrot, 1 brown onion, 5 stems spring onion, ½ cup buckwheat flour, ½ cup arrowroot flour, 2 teaspoon baking powder, 1 teaspoon sea salt flakes, Cracked black pepper, ⅔ cup extra virgin olive oil
Use a fork to whisk together until well combined.
If adding bacon, add the bacon pieces to the bowl and mix through. To make vegetarian, simply leave out the bacon.
2 rashers bacon
Pour the mixture into the baking dish and spread out evenly. Top with halved cherry tomatoes.
100 g mixed cherry tomatoes
Place into oven and bake for 45 minutes. Remove from the oven, slice and serve.
Video
Notes
Nutrition facts are an estimate only.
Storage
Store covered in the fridge for up to 4 days. To freeze, transfer slices to an airtight container and freeze for up to 3 months.
Vegetarian Option
Leave out the bacon to make this recipe vegetarian.