Healthy Gluten Free Zucchini Slice
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.
Servings: 15 slices
- 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.
Make sure you strain the zucchini after it has been grated, otherwise you will end up with a soggy mess.
Use a yogurt strainer, fine mesh sieve, nut milk bag, cheesecloth or a clean towel and make sure you squeeze out as much liquid as possible.
Calories: 66kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1534IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 1mg