Zucchini slice – by Tania Logan, Dietitian and Diabetes Educator

Christina ReynoldsDietetics, Dietetics & Diabetes Education, Recipes, Uncategorized

5 eggs

1 cup self-raising flour, sifted

2 zucchini, peeled and grated

2 carrots, peeled and grated

6 shallots, washed, trimmed and finely sliced

1 cup grated cheddar cheese

¼ cup olive oil

  1. Preheat oven to 180°C. Grease and line a 30 x 20cm lamington pan.
  2. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth.
  3. Add the zucchini, carrots, shallots, cheese and oil. Stir to combine.
  4. Pour into the prepared pan and bake in the oven for 30 minutes or until cooked through.


Tania’s Tip

  • Using gluten free self-raising flour will make this recipe gluten free and suitable for people on a low FODMAPs diet.


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