Zucchini slice - no dairy, reduced carbohydrate

Serves 6

 

This recipe is very flexible; you can add any combination of preferred vegetables, or add more vegetables if you wish. It also works with fewer eggs, however I'd recommend using at least 2 eggs per person when serving as the main protein component of a meal.

 

If you’d like to add cheese or bacon, you would need to reduce the salt; the salt quantity was calculated to be equivalent to the quantity of salt in the cheese and bacon in a standard zucchini slice recipe.

 

 

12 eggs

¼ cup rice flour or buckwheat flour

2 tsp psyllium husks

1 large, or 2 medium, zucchini, grated (peeled if you need a moderate salicylate recipe)

1 medium carrot or half a medium sweet potato, grated

4 medium spring onions, finely chopped

1 tsp salt

¼ cup canola oil or other oil of your choice

 

1.     Preheat oven to 170 degrees. Grease a 20x30cm pan and line with baking paper.

2.     Whisk 4 of the eggs in a large bowl, add flour and psyllium and beat until there are no lumps, then add the rest of the eggs and beat till smooth.

3.     Add zucchini, carrot, spring onion, salt and oil, and stir to combine. Pour mix into pan and bake for around 30 minutes until lightly browned and firm to touch.

4.     I usually slice this into 6 squares, then halve each square into triangles. If serving as finger food, I would cut the slice into 24 triangles.