Zucchini / Courgette Slice For Anyone ?

WHAT YOU NEED:
400g zucchini (approximately 2 large zucchini)
1 brown onion
6 eggs
1⁄2 cup coconut flour
A pinch each of sea salt and pepper
2 tablespoons of nutritional yeast flakes (or a handful of shredded cheese or chopped feta) 1 large tomato

WHAT TO DO:
1. Preheat the oven to 350 degrees F (180 degrees C). Grease or line a 20 x 20cm baking dish.
2. Beat the eggs in a large bowl until combined.
3. Grate the zucchini and using your hands squeeze out the excess moisture from it. (This step is important to ensure you do not end up with a soggy slice!)
4. Add the coconut flour into the eggs and whisk until smooth.
5. Add in the grated zucchini, onion, salt, pepper, nutritional yeast or cheese and stir to combine.
6. Pour the mixture into the prepared dish. Thinly slice up the tomato and place the slices evenly on top.
7. Bake for approximately 45 minutes or until cooked through. Allow to cool slightly before cutting.


Recipe idea from 'Organic Sisters’ which was created from their love of healthy living and a strong desire to share this with their family, friends and the rest of the world! With a change in diets, lifestyle and a shift in beliefs we have seen amazing results in our children’s well-being and have eliminated our own health problems. We believe in fueling our bodies with organic, fresh whole foods and indulging in nutritious healthy treats!

Recipe idea from here http://foodmatters.tv/content/zucchini-slice-recipe

Have you tried the above zucchini / courgette slice yet?

Perhaps you are looking for more delicious low carb zucchini / courgette recipe ideas?

Well here are 50 of them


Full recipe details can be found here
https://alldayidreamaboutfood.com/low-carb-keto-zucchini-recipes/

All the best Jan

I had my annual vegetable marrow - basically a grown up courgette/zucchini. Cut into rings and used the back of the knife for a "blunt dissection" to remove the pith and seeds, boiled until done, put into a casserole, covered with my all-purpose Bolognese-type sauce and topped with grated cheddar then baked.

I made enough for about three meals, had the first part yesterday, the second part today (put on a plate, topped with even more cheddar and rebaked on the plate, served with runner beans and Malbec) and tomorrow I'll probably take a break (lamb chop and broccoli) then polish the rest off.

Oh I had a spare Gloucester Old Spot sausage so added that to the ingredients of the sauce.

Then I have the other half of the marrow for later in the week (that sucker was HUGE!)

Then I'll be bored, after all they taste a bit like vegetable-flavoured water, so may not bother again until next year. IMO courgettes/zucchinis are slightly more flavoursome and better texture plus can be sliced whole.