Zucchini slice is one of my favourite comfort foods which can easily be dressed up for a party (it is a great dish to bring to a pot luck lunch or dinner) or enjoyed for lunch or dinner. We usually cook it as a big slab, but it could easily be cooked in muffin cups and frozen so you can pull them out for lunches.
It is one of our family favourites and something that pleases both little and big tums! We didn’t end up with ANY left over tonight, so I would definitely recommend making a double batch if you want some for lunch the next day….oops!
Gluten, dairy, refined sugar free.
1/4 cup almond milk (or milk alternative of your choice)
1/2 tsp mineral salt
Pinch of nutritional yeast (yeast flakes) – optional*
2 zucchini’s, grated
1 leek or onion, chopped finely
4 free range organic eggs
1/2 cup quinoa or other gluten free flour
1 1/2 tsp baking powder
1 Tbs olive oil
Optional: Bacon, paprika, chilli, cumin, pine nuts, pumpkin seeds, grated capsicum, low acid tomatoes, grated carrot, baby spinach…whatever is in season!
Preheat oven to 180 degrees.
1. Cook leeks or onion on a low heat for a few minutes while you prepare the egg mixture.
2. Beat egg well and add remaining ingredients including cooked leek or onion. Pour mixture into a heat proof dish and bake for around 35 minutes. I usually top it with pine nuts, but didn’t have any on hand today so used pumpkin seeds 🙂
*nutritional yeast flakes give the mixture a nice cheesy flavour.
x Aunty Bee