Low-carb zucchini slice

Name: Low-carb zucchini slice recipe
Yield: 6
Ingredients: 20.00 ml extra virgin olive oil; 2 long green shallots, thinly sliced; 2 garlic cloves, crushed; 3 (450g) zucchini, coarsely grated; 125.00 ml grated cheddar; 125.00 ml grated parmesan; 125.00 ml almond meal; 125.00 ml coconut flour; 8 eggs; 125.00 ml almond milk; 125.00 ml chopped mixed herbs (we used flat-leaf parsley, mint and coriander), plus extra leaves to serve; 8 rashers streaky bacon; 1/4 tsp dried chilli flakes

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by delicious. team

delicious. team

Nov 11, 2022

Enjoy the classic slice flavour that you love, with fewer carbs. You’ll ned a 20cm x 30cm slice pan for this recipe.

1 tbs extra virgin olive oil
2 long green shallots, thinly sliced
2 garlic cloves, crushed
3 (450g) zucchini, coarsely grated
1/2 cup grated cheddar
1/2 cup grated parmesan
1/2 cup almond meal
1/2 cup coconut flour
8 eggs
1/2 cup almond milk
1/2 cup chopped mixed herbs (we used flat-leaf parsley, mint and coriander), plus extra leaves, to serve
8 rashers streaky bacon
1/4 tsp dried chilli flakes

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm slice pan and line base and sides with baking paper, extending paper 2cm above all edges.
2.

Heat oil in a small frypan over medium heat. Cook shallot and garlic, stirring, for 3 minutes or until softened and fragrant. Transfer to a large bowl. Add zucchini, cheddar, parmesan, almond meal and coconut flour. Season with salt flakes and freshly ground black pepper. Toss well to combine.
3.

Whisk eggs and almond milk together in a large jug. Add to zucchini mixture, stirring to combine. Fold in herbs. Pour mixture into prepared pan. Arrange bacon on top and scatter with chilli flakes. Bake for 50-55 minutes, until golden and just set. Cool in pan before cutting into pieces. Scatter with extra herbs to serve.