Simple Zucchini Slice – Grain Free

simple zucchini slice

I had attempted the traditional recipes of this simple zucchini slice from ones found online however, firstly I don’t eat flour, so I baulked at that ingredient.

I attempted to make one with coconut flour even allowing for the 1/3 cup to 1 cup of normal flour ratio as coconut flour is a whole other animal, however the result was too cakey, too dry, too sweet for a savoury dish and totally not the taste for which I was aiming.

I remember from my childhood days my cousins used to make this and I remember it being the same cakey texture. Nice for cake but not for this.

I love zucchini and the idea that we need to eat more fruit-like vegetables. In these traditional recipes, they were not using enough of vegetables for my liking. So there is a need to experiment to turn it into a healthy masterpiece.

So after experimenting for a while, here is the basic simple recipe – definitely have no flour as it is an unnecessary ingredient. All the eggs stick it all together anyway and I have no problem that it tastes more like frittata than cake, as it is not supposed to be cake!

Simple Zucchini Slice (Serves 4)

2 cups zucchini grated (squeeze out liquid and dry as much as you can)

2 medium white mushrooms sliced

1 large onion chopped

6 eggs

salt/pepper

How you do it…

Fry the onions and mushrooms in a little butter in a frying pan first and allow to cool a little.

Whisk eggs.

Combine all ingredients and mix well.

Pour in greased tin.

Cook at 180 C (350F) for 25 mins

So that is the basic version and everyone has different things in their fridge, so feel free to experiment and mix it up a little…

zucchini, paleo, dairy free, grain free, ray peat, vegetables, weight loss, healthy

Made in little ramekins for cute individual serves.

Additions

Some options depending on your eating style…

  • bacon 2 rashers diced (fry with the onions)
  • ham handful sliced
  • use ½ cup each tasty cheese & parmesan cheese
  • add ½ cup each feta cheese & tasty cheese
  • use ¼ cup chopped olives
  • add handful of fresh, chopped flat leaf parsley
  • half a cup of tinned salmon

I love making a batch for work lunches for 3 or 4 days, so you don’t have to cook again for a while.

What’s your favourite version?

Veg out!

Kristy xxx

NB: For more breakfast, lunch and dinner recipes check out my book – the Zen Beach Diet.

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