My recipe for zucchini slice is one of the most requested on my Instagram (@jennafelicity). It’s no wonder – it’s gluten-free, high in protein, low in carbs, sugar-free, can be adjusted to be dairy-free and paleo, and most importantly – so-delicious-you’ll-want-to-eat-it-all-in-one-go-not-kidding.
It’s also cheap (just over $1 per serve), easy to make, includes tons of vegies, and is good at any time of the day – I serve it in large slices for lunch or dinner with a side salad, or have small slices on its own for breakfast.
Makes 12 serves
2 large zucchinis, peeled and grated, water squeezed out
2 carrots, peeled and grated
4-6 slices (100-150g) good quality bacon or ham, chopped
3-4 spring onions or 1 small onion, chopped
1 cup almond meal
1/4 cup coconut flour (if you don’t have coconut flour, use 1 1/2 cups almond meal)
Optional: 1 cup tasty cheese, grated
- Preheat oven to 180°C.
- Mix everything well.
- Grease or line a large baking dish with baking paper and evenly spread mixture into it.
- Bake for 30-40 minutes, until slightly browned on top.
- When cooked, rest until cooled and slice into squares.
- To make this recipe dairy-free and paleo, leave out the cheese.
- To make it vegetarian (or suitable for things like picnics when you don’t have access to a fridge and need food that will keep well for several hours), leave out the bacon/ham.
- Add fresh herbs of your choice for extra flavour.
- Store in the fridge for 3-4 days in a container lined with paper towel to absorb any moisture.