Zucchini Slice [GF]
I introduce to you an Aussie classic, the zucchini slice. Not only is zucchini slice delicious and easy to make, but it’s such a versatile recipe. It makes a balanced on-the-go breakfast, a perfect lunchbox addition or even a nutritious snack throughout the day.
This recipe has been a staple in our house for as long as I can remember. It’s a wonderful (and delicious) way to get in more vegetables throughout your day. It can be eaten cold or warmed, and served either alone or as part of a meal. It’s also a great recipe for getting creative by adding in extra veggies or bits of bacon for added flavour.
This recipe can be made with regular plain flour or gluten free plain flour, making it gluten free and safe for those with coeliac disease. If you have coeliac disease, or you’re making this for someone with coeliac disease, I also recommend being cautious of what cheese you’re using. Some grated cheeses can contain gluten, so it’s always best to check the ingredient list and allergen label.
If you’re on the look out for a sweeter gluten free on-the-go breakfast or meal prep option, then check out my Chocolate Chia Seed Pudding. It’s delicious and helps the digestive system to keep things moving along smoothly, if you know what I mean.
More recipes coming to the blog shortly so stay tuned!
Zucchini Slice
Ingredients
- 6 large eggs
- 1 cup plain flour (or gluten free plain flour)
- 1 cup grated cheese
- 1 cup finely chopped spring onion or leek
- 3 cups grated zucchini
- 1/2 cup grated sweet potato
- 1/2 cup grated potato
- 1/3 cup olive oil
- 1 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 cherry tomatos (optional)
Instructions
- Preheat oven to 180 degrees celsius and prepare a baking paper-lined 10” square tin.
- Whisk eggs in a large mixing bowl.
- Add all ingredients to the mixing bowl, stirring well with a wooden spoon as you go. I recommend leaving the flour to the end and slowly folding it into the mix.
- Pour mixture into the lined tin.
- Optional: Place 16 cherry tomato halves on top.
- Bake for 40-45 minutes, or until golden brown.
- Let it cool before removing the baking paper and then cut into 16 squares.
- Store in an airtight container in the fridge.
Enjoy! If you make this recipe and share it online feel free to tag me (@chantelouisee across all socials) because I’d love to see it.
Talk soon,
Chanté
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