Zucchini & Pumpkin Slice (Gluten-Free)
This Gluten-Free Zucchini and Pumpkin Slice is cheesy, veggie-packed, and lunchbox-ready. Easy, kid-friendly, and perfect for school or snacks.
Servings: 12
Calories: 174kcal
Equipment
- Oven
- Baking Dish 20 x 30 cm (8 x 12 inch) approximately
Ingredients
- 6 large eggs
- ¼ cup (60 ml) olive oil
- salt and pepper, to taste
- 1 cup (120 g) gluten-free all-purpose/plain flour
- 2 teaspoons gluten-free baking powder
- 14 oz (400 g) pumpkin, peeled, deseeded, chopped into 2 cm / ¾ inch pieces
- 1 medium onion, finely chopped
- 1 medium zucchini, grated
- 1 cup (150 g) corn kernels, fresh, frozen, or canned (drained if canned)
- 1 cup (110 g) grated/shredded cheese cheddar, tasty, mozzarella, or a mix
Instructions
- Preheat oven to 180°C (360°F). Line a 20 x 30 cm (8 x 12 inch) baking dish with baking paper.
- In a large bowl, whisk together the eggs, olive oil, salt, and pepper until smooth.
- Stir in the gluten-free flour and baking powder until smooth.
- Add pumpkin, onion, zucchini, corn, and cheese. Mix well to coat everything evenly.
- Pour mixture into the prepared pan, spread evenly, and bake for 35 to 40 minutes, or until golden and set in the centre.
- Allow to cool slightly before cutting into squares or bars.
Nutrition
Calories: 174kcal | Carbohydrates: 15g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 195mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3768IU | Vitamin C: 11mg | Calcium: 146mg | Iron: 1mg