The perfect addition to lunch boxes big and small, this gluten-free zucchini slice ticks all the boxes. Loaded with veggies, low in carbs, gluten-free, and enjoyable both hot or cold, this is a filling and healthy savory snack that is bound to make it onto your weekly rotation in no time.
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Healthy Gluten-Free Zucchini Slice
Who doesn't love a good zucchini slice?
Perfect for a quick lunch, or a change from sandwiches in the lunchbox.
Also, a great way to clean out the veggie drawer at the end of the week, or use up all that extra zucchini produced in the warmer months.
It is super easy to pull together as well.
As part of a series of planned 'lighter' meals for the new year, I have made this healthy zucchini slice gluten-free, replacing regular flour with almond flour and coconut flour.
You will need:
- Cheddar Cheese
- Almond flour
- Coconut flour
- Baking powder
- Dried basil
- Garlic powder
Feel free to change up the cheese for whatever cheese you have on hand, keeping in mind that some are stronger in flavor than others, which may change the overall flavor of the slice.
How To Make This Healthy Zucchini Slice
I have mentioned how easy a good zucchini slice is to bring together, but some things should be noted:
You absolutely need to make sure that the grated zucchini is drained properly.
If it is not you will end up with a soggy mess, definitely not something you will be able to pass off to the kids (don't worry I have a tip on how to fix that below if it happens).
Strain the grated zucchini until the amount is reduced in size by about a third of what you started with.
This Zucchini Slice is:
If you don't drain the zucchini properly, and the slice is still a bit soggy after cooking, don't worry, we can fix it (unless you didn't drain it at all).
Simply cut the slice into even-sized squares, I usually get about 15 from my slice.
If you have an air fryer, reheat the individual slices in the air fryer for about 4-5 minutes until it crisps up.
If you do not have an air fryer then preheat the oven to 350F (175C) and then reheat the slices for about 7 minutes, until crisp, and no longer soggy.
How To Store This Healthy Gluten Free Zucchini Slice
Now what to do with the juice you have squeezed from the zucchini and carrots?
I keep it and throw it into my next green smoothie.
It isn't very strong in flavor, so would work great in something like this Creamy Green Mango Avocado Smoothie.
Keep the cooked slice stored in the fridge in a container with a lid for up to 3 days.
Zucchini slice also freezes well in individual slices.
To freeze, arrange the food in a single layer on a baking sheet small enough to fit into the freezer. Pop into the freezer. Remove when frozen and transfer to a freezer-friendly container or Ziploc bag and pop back into the freezer until ready to use.
How To Serve Up This Gluten-Free Zucchini Slice
This healthy low carb zucchini slice makes a great breakfast, lunch or dinner all by itself.
It also works great as an addition to a nice picnic, or a potluck, as it is easily transported and it can be enjoyed either hot or cold.
My kids love having it in their lunchbox instead of sandwiches. I just include a little ice pack to keep it cool, especially in the warmer months, otherwise it can go soggy.
If you want to serve it as a main meal simply serve it alongside a nice salad to make it a bit more substantial.
Need More Veggie Heavy Recipes?
Need more recipes for clearing out the veggie tray at the end of the week?
Check these out:
- The Easiest Zucchini and Sweet Corn Fritters Recipe
- Baked Zucchini Feta and Quinoa Bites
- Zucchini Tomato and Feta Frittata
- Clear Out The Crisper Spinach and Feta Veggie Omelette
- BBQ Chickpeas and Veggies Bowl
- Vegan Shepherd's Pie from Plant-Based Folk
Healthy Gluten Free Zucchini Slice
- 2 medium zucchini finely grated see notes
- 2 carrots finely grated
- 3 large eggs
- 1 cup shredded cheddar cheese plus 2 tbsp extra for the top
- ¼ cup almond flour
- 2 tbsp coconut flour
- 1 tbsp baking powder
- ½ tsp dried basil
- ½ tsp garlic powder
- large pinch of salt and pepper (this will depend on how salty your cheese is)
- Preheat oven to 375°F (180C). Line a 12inch (30cm) rectangular baking pan with parchment paper (or if you are using a silicone pan like in the photos you do not need to line).
- Using a cheesecloth/yogurt strainer/fine mesh sieve to squeeze out the excess liquid from the grated zucchini. You should end up with about ⅔ of the zucchini you started with.
- In a large bowl combine the squeezed zucchini, carrots, eggs, cheese, almond flour, coconut flour, baking powder, basil powder, garlic powder and salt and pepper until everything is evenly mixed and coated.
- Transfer the batter into the baking pan and sprinkle the rest of the cheese on top.
- Bake for about 25-30 minutes, until the slice is completely cooked and the surface is no longer wet to the touch. Remove from the oven and allow to cool slightly before serving. Can also be cut into slices and stored in the fridge to be eaten cold.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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