Zucchini Slice

by Natalie Shaw


It's gluten free, it's extremely low lactose, it's fodmap friendly, it requires no pastry, is super easy and tastes exactly like a quiche. Too good to be true right? Wrong! It is, and I'm about to tell you how to make it. You can leave your thank you presents by the pot at the door.

Now, before we get stuck into this yummy recipe please take note that it originated as a "zucchini slice" so feel free to double or even triple portions and make it like a loaf, or even just to make more. For that reason, I will be giving you the estimates only regarding quantities, and this is for the "muffin" style quiches. I usually serve two of these with salad for lunch - or make the bigger "loaf/slice" and cut into squares with vegetables for dinner. Now we got that out of the way, let's get to the good stuff!

Without further ado...

Ingredients

  • Zucchini - approx 60/70g
  • Capsicum - approx 40-50g
  • Carrot - approx 50g
  • Large Free Range Egg x 1
  • Egg white - approx 50g
  • 1 slice gluten free bread or up to approx 30/40g
  • Parmesan cheese grated - approx 50g

Method

  1. Grate your zucchini and carrot
  2. Transfer these to two separate paper towels, and using another layer of paper towel on top of each, press down to rid the vegetables of excess moisture. Zucchini is very watery so this may need to be done a few times
  3. Transfer these to a bowl, adding in the capsicum, chopped
  4. Pour in both the egg and egg white
  5. Add cheese
  6. You can be fancy and process the bread into crumbs (for this you may need more then one slice). Personally I like chunkier bits, so crumb the bread with my fingers, dropping into the mix
  7. The messy part! Mix it all together with a large spoon or your hands - or both!
  8. Transfer the mix evenly into a greased muffin tray or whatever you have decided to bake in
  9. Cook for approx 30/35 minutes!

How easy was that!?

Can't wait to see what you come up with - and feel free to add in extra vegetables, the more the merrier! Personally, I like a bit of shallots and eggplant in there, but I'm sure mushrooms and fetta would be a lovely "quiche-y" add-on. Remember, if you are on the low fodmap diet, you need to be aware of your tolerances before adding the mushrooms in.

As always - tag me in your creations! @natalieshaw_xo

   When cooked with only the ingredients listed this recipe is low fodmap, gluten free, low lactose (parmesan is less than 1% milk), soy free.

 

When cooked with only the ingredients listed this recipe is low fodmap, gluten free, low lactose (parmesan is less than 1% milk), soy free.

Nat x x x