Paleo Zucchini Slice
Prep Time
10 minutes
Prep Notes
A delicious way to eat up extra zucchini. It makes a lot so you can freeze the excess for snacks or school lunches (if you can't take nuts you could try substituting with a sunflower seed meal).
Cooking Time
40 minutes
Ingredients
160g Nitrate Free Bacon
600g grated Zucchini
1 Large brown onion diced
8 eggs
140g almond meal
1/3 cup Coconut oil
Fresh Herbs of your choice
A pinch of Cayenne (optional)
2 Tablespoons of nutritional yeast (optional)
Salt and Pepper
Directions
1. Preheat the oven to 175°C and line a baking dish with baking paper
2. Dice the bacon and fry until crispy. Add the onion and cook until soft. Let it cool
3. In a large bowl whisk the eggs and then mix in the almond meal
4. Add in coconut oil, herbs, Cayenne, Zucchini, Nutritional Yeast, salt and pepper, onion and bacon and mix well
5. Pour into baking dish and into the oven for approximately 40 minutes until cooked through
6. Once cool cut into slices of the size you like
Notes
Paleo, Gluten-free, lchf, dairy free
Credit
This is adapted from a recipe by a friend Daniella Cimmino at Relish - facebook.com/RelishedLifestyle/