Healthy Zucchini Slice – Paleo, Dairy Free, Gluten Free – Yum!
What’s not to love about Zucchini Slice? Especially when it’s gluten free, dairy free, delicious and totally good for you. Yay, healthy zucchini slice! Even my teenage ‘I don’t like vegetables’ son loves this recipe.
I’ve given the old favourite a couple of healthy tweaks, replacing flour with almond meal and omitting the cheese to make it gluten free.
Feel free to switch out olive oil for coconut oil or almond meal for coconut flour if you prefer.
Would love to hear what you think if you give this healthy zucchini slice recipe a try.
Gluten Free, Dairy Free Zucchini Slice
Ingredients
- 200g cooked & shredded chicken (or equivalent uncooked, diced lean bacon if your food plan allows)
- 600g zucchini, grated (approximately 3 medium zucchini)
- 1 large brown onion, diced
- 8 eggs
- 140g almond meal
- 1/3 cup olive oil
- 1 small red chilli, finely diced (optional)
- 1/2 – 1 tsp sea salt or Herbamare (don’t add seasoning if using bacon)
Servings – 8 main meal servings or 24 snack sized servings
Prep – 15 mins
Cooking – 40 mins
Total – 55 mins
Directions
Preheat oven to 175C/350F and line a 20 x 30 cm lamington or baking dish with baking paper
In a large mixing bowl, whisk the eggs and then stir through the almond meal
Add the zucchini, onion, oil, chilli and cooked chicken (or uncooked bacon) and mix well. The mixture should be just pourable
Pour into the lined baking dish and bake for 35-40 minutes or until cooked through. Leave to cool slightly before slicing into 24 squares.
The slice should last in the refrigerator for several days and will also freeze well. Great for school lunches (according to my non-veg eating teenager).