I love zucchini slice for its versatility. If I whip up a batch in the evening, I will have it for breakfast or lunch for the next few days. It keeps well in the fridge and tastes just as good cold with a side salad, as it does warm and fresh out of the oven.
Lately I have been trying to adhere to a gluten and dairy-free diet and so I thought I'd a play around and make a version without the usual self-raising flour and cheese. And this is what I came up with.....
- 6 eggs
- 1.5-2 medium zucchinis grated
- 2 rashers bacon diced
- 4 Tbsp buckwheat flour
- 2 Tbsp extra virgin olive oil
- 1 tspn bicarb soda
- Himalayan salt and pepper to your liking.
- My secret ingredient: 1 Tbspn cumin!!! Add as much or as little as you like..... or not at all if you're not a fan, but I reckon it works really well with this combo.
- Optional: add in some spinach, sundried tomatoes and your favourite herbs if you want to mix it up a little.
1. Cook the bacon in a fry pan until crispy and set aside.
2. In a bowl, beat the 6 eggs and add your desired amount of seasoning (I use a lot of seasoning); add in the grated zucchini, buckwheat flour, olive oil, bicarb soda and bacon; stir well.
3. Pour mixture into your baking tray/dish (I use a 30x20 cm glass pyrex baking dish).
4. Bake for 40 minutes at 200c - check at this point and put it back into the oven for another 5-10 minutes if needed.
A simple, high-protein, gluten-free, dairy-free, versatile dish! I don't even think I'll go back to the original version!