Vegetarian Zucchini Slice
My favourite way to enjoy this slice is cold – it’s a perfect 3 o’clock snack when you start to get those cravings.
Ingredients
- 3 zucchini, ends trimmed
- 1⁄2 red capsicum, diced
- 4–6 button mushrooms, cleaned and finely sliced
- 1 onion, diced
- 1 garlic clove, crushed
- 1 handful of chopped flat-leaf parsley
- 1⁄3 cup grated mozzarella cheese
- 5 eggs
- 1 cup gluten-free flour
- 1 teaspoon each of salt flakes and freshly ground black pepper
Method
- Preheat the oven to 180°C. Line a 22 × 33 cm baking tin with baking paper.
- Coarsely grate the zucchini into a clean Chux cloth, then squeeze to remove as much liquid as possible (this is important – you don’t want your slice to be watery).
- Combine the vegetables, garlic and parsley in a large bowl. Add the cheese, eggs, flour, salt and pepper and mix thoroughly.
- Spoon the zucchini mixture into the lined tin, smooth the surface and bake in the oven for 30 minutes, or until lightly browned on top. Serve hot or cold.
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