This is for me. I always buy zucchini but when I am doing meal prep in advance, having something as a slice to use as a vegetarian main to go with salads for lunch is really handy.
ZUCCHINI SLICE – KETO
Ingredients
- 1 tbs extra virgin olive oil
- 2 long green shallots or 6 clumps of garlic chives, thinly sliced
- 1 onion chopped finely
- 2 garlic cloves, crushed or 1 tsp garlic powder
- 3 (600g) zucchinis, coarsely grated
- 2 cup grated cheddar cheese
- 1/2 cup almond meal
- 1/2 cup coconut flour
- 7 eggs
- 1/2 cup kefir or almond milk or cream
- 1/2 cup chopped parsley
- Quite a few grinds of black pepper
- Bagel seasoning mix as a topping
Method
- Preheat oven to 180C.
- Grease a 20cm x 30cm lamington pan. Spray with light olive oil and line with baking paper, extending a bit up the edges.
- Put the grated zucchini, cheese, garlic chives, parsley, almond meal and coconut flour into a large bowl and stir to mix together. Set aside.
- Whisk eggs lightly, and add kefir/cream/almond milk, whisk together and set aside.
- Cook onion and garlic in the olive oil, stirring occasionally until softened and clear.
- Add onions to zucchini mix and combine well.
- Add to egg mix to zucchini/onion mixture and stir to combine add some ground black pepper.
- Pour mixture into prepared pan.
- Sprinkle with Bagel Seasoning Mix.
- Bake for 50-55 minutes or until golden and just set. Cool in pan before cutting into pieces.