Simple Zucchini Slice – Grain Free

zucchini, healthy, grainfree, paleo, dairy free, ray peat, recipe,

I had attempted the traditional recipes of this slice from ones found online however, firstly I don’t eat flour, so I balked 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 veges, so again in these traditional recipes, they were not using enough of the vege part for my liking and so there is a need to experiment to turn it into a Slim Birdy masterpiece – slimming ingredients, easy to make, super tasty and healthy to boot so here goes…

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!

Slim Birdy 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


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.


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
  • use ½ cup each feta cheese & tasty cheese
  • add 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 head back into the kitchen again for a while.

What’s your favourite version?

Veg out!

Kristy xxx

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