Zucchini Slice
One of my absolute favourites. This slice brings me straight back to my childhood. I remember coming home from school and
smelling freshly baked zucchini slice that mum had made. I have now tweaked the recipe and made it even more nutrient dense.
I like to bake this on a Sunday and eat it throughout the week, it’s so easy to just grab and go. I often have it for a quick breaky or a lunch/dinner
with salad on the side. Depending where I am, I eat it hot and cold
and it’s just as good either way.
These kind of recipes are so great for getting some extra veggies in to our diets &
great for fussy kids!
Zucchini is a good source of vitamin C, manganese, vitamin B-6 & vitamin K.
Make sure to keep the peel on, that’s where all the goodies are at!
Servings: 6
Ingredients
5 Free-Range Eggs
2 Zucchinis, grated
1 Onion, diced
½ cup Sweet Potato, grated and squeezed (to remove juice)
¼ cup Nutritional Yeast
¼ cup Extra Virgin Coconut Oil, melted
1 ½ tsp Salt
½ tsp Pepper
1 cup Almond Meal
1 tsp Baking Powder
Salad for serving per person
1 handful Mixed Lettuce Leaves
3 Cherry Tomatoes, halved
1 tbsp Red Onion, sliced
1 tbsp Red Capsicum, sliced
1 tbsp Extra Virgin Olive Oil
½ tbsp Apple Cider Vinegar
Method
1. Preheat oven to 180 degrees fan forced.
2. In a large bowl, whisk eggs.
3. Add zucchini, onion, sweet potato, nutritional yeast, oil, salt & pepper.
4. Add almond meal & baking powder, stir until well combined.
5. Pour into a slice tin (I use a 25x25cm tray).
6. Bake for 25-30minutes, or until firm to touch in the middle.
7. Serve zucchini slice alongside salad.
Hint
A favourite of mine for leftovers. Great hot or cold!