Zucchini Slice (Gluten-Free)
This easy gluten-free zucchini slice is quick to make, uses up some questionable looking zucchini and is a hit with the whole family. Eaten hot or cold, these easy slice is perfect for dinner or a light lunch.
Servings: 12 slices
Calories: 178kcal
Equipment
- Large mixing bowl
- Box grater or food processor
- 9x13 inch (22x30cm) baking dish
- Oven
Ingredients
- 6 large eggs
- ¼ cup (60 ml) olive oil
- salt + pepper, to taste
- 1 cup (125 g) gluten-free all-purpose/plain flour
- 2 teaspoons gluten-free baking powder
- 1 small onion, finely chopped
- 1 medium-large zucchini, grated and squeezed of excess water
- 1/2 cup (85 g) corn kernels fresh, frozen, or canned (drained if canned)
- 1/2 cup (75 g) diced bacon pieces or ham, chopped
- 1 cup (110 g) grated/shredded cheese cheddar, tasty, mozzarella, or a mix
Instructions
- Preheat oven to 350°F (180°C). Line a 9x13 inch (22x30cm) baking dish with baking paper.
- In a large bowl, whisk eggs, olive oil, salt, and pepper until combined.
- Stir in gluten-free flour and baking powder until smooth.
- Fold through onion, zucchini, corn, bacon, and cheese until well combined.
- Pour mixture into the prepared dish, smooth the top, and bake for 35 to 40 minutes, or until golden and set in the centre.
- Allow to rest for 10 minutes before slicing into squares or rectangles.
Notes
Storing and Freezing
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individual slices and freeze for up to 2 months. Reheat in the oven or microwave.
Nutrition
Calories: 178kcal | Carbohydrates: 10g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 296mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 1mg