Zucchini slice is a delicious way to increase your veggie intake and ideal for work or school lunches. I've included gluten-free and FODMAP-friendly options in this recipe. The result is a fluffy, filling and healthy meal. Enjoy! Luana x
2 zucchinis, grated
1 cup of rice flour
1 cup of grated parmesan OR Liddells lactose-free shredded cheese (lactose intolerant)
1 red onion OR 1 cup of fine spring onion tops (FODMAP friendly), finely chopped
40 grams of butter melted OR 2 tbs olive oil (lactose intolerant)
1 tsp of salt
1 tsp of black ground pepper
A dash of soy milk
Preheat oven to 170/180 degrees Celsius
Beat the eggs in a bowl. Add the rice flour, through a sieve, and combine until smooth.
Add the cheese, butter/oil, salt and pepper. Mix well. Add a dash of soy milk.
Stir through the onion and zucchini.
Place baking paper on a lightly greased oven dish. Evenly pour the mixture into the dish and bake on the top tray for 20 mins.
Turn the tray around and bake for a further 15 mins. The top should be slightly golden brown and when you poke a knife through, it should come out clean indicating that the egg has cooked through.