Name: Gluten-free zucchini slice recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 9.20 gm extra virgin olive oil, plus 60ml (1 ⁄4 cup) extra; 150g smoked gluten-free bacon, finely chopped; 1 brown onion, finely chopped; 5 Free Range Eggs; 100g (2⁄3 cup) gluten-free self-raising flour; 4.00 gm gluten-free baking powder; 2 (about 380g) zucchini, coarsely grated, excess moisture squeezed; 80g gluten-free cheddar, coarsely grated; Rocket leaves or salad leaves, to serve

Gluten-free zucchini slice recipe

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Gluten-free zucchini slice, a veg-packed delight for breakfast or lunch.

Ingredients:

9.20 gm extra virgin olive oil, plus 60ml (1 ⁄4 cup) extra
150g smoked gluten-free bacon, finely chopped
5 Free Range Eggs
100g (2⁄3 cup) gluten-free self-raising flour
4.00 gm gluten-free baking powder
2 (about 380g) zucchini, coarsely grated, excess moisture squeezed
80g gluten-free cheddar, coarsely grated
Rocket leaves or salad leaves, to serve

Instructions:

Preheat the oven to 200C (180C fan forced) and prepare a 20 x 30cm slice pan by greasing and lining it with baking paper.
In a small frying pan over high heat, heat the oil until shimmering. Add the bacon and onion, cooking and stirring frequently for 7 minutes until the bacon is crisp and the onion is soft. Allow them to cool slightly before using.
Whisk eggs in a large bowl using a fork until combined. Mix in flour and baking powder until smooth. Add zucchini, cheese, bacon mixture, and extra oil, then stir to combine. Pour mixture into the prepared pan and bake for 30 minutes, or until golden and set.
Slice the dish into 12 pieces and serve with fresh arugula.

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