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Today I’m going to share another recipe. Last night Scott and I got together with a group of friends and I brought along a Zucchini Bake, sliced to share. I received a number of requests to post the recipe today, so here we go.
This Zucchini bake can be made gluten free, it is a healthy meal option and is great for lunch boxes.
The recipe is easy to make and is one way to get children (or fussy adults) to eat vegetables. You can substitute or add different vegetables depending on your preferences. However, I think Zucchini should always be included for the bake to work.
Nutritionally, the Zucchini is one of the very low-calorie vegetables and its peel is an excellent source of dietary fibre. Zucchinis are an excellent source of potassium, and also contain moderate levels of the B-complex group of vitamins.
Ingredients
3 x medium sized zucchinis
2 x medium carrots
1/2 onion or 2 spring onions finely chopped
2 x rashers of bacon finely chopped
(alternatively, I have made this using chicken and also tuna)
1/2 cup grated tasty cheese
1 x tbsp mixed herbs
a little bit of chilli or peppers gives a nice bite
1 x garlic clove – crushed
1 x tbsp olive oil
1/4 cup flour (I use coconut flour)
5 x large eggs
extra grated cheese to sprinkle on the top
Method
First preheat your oven to 180c
I use a grater attachment on my food processor to quickly grate the zucchini and carrots. If I don’t have grated cheese, I put a small piece of cheese in as well.
Put the grated ingredients into a large mixing bowl and add the bacon, onion, garlic, cheese, herbs and mix together.
Add the eggs, oil and flour and mix to combine. Transfer the mix into a baking dish and bake for 40 minutes.
At the 30 or 35 minute mark, sprinkle the extra grated cheese on the top of the slice and return it to the oven.
This bake works really well as a main meal. We cut it into 6 large pieces and serve it with a salad. It also is great as a slice to share , as it tastes equally good cold. Just let it cool a bit before cutting it into squares.
It’s really easy to swap out the meat ingredients or add extra ingredients. Mushrooms and cauliflower also work well. If I add cauliflower, I only put in 1 carrot. The trick is to get the right balance of vegetables and eggs, otherwise it won’t hold together. I have found this out by experience.
I hope that you enjoy this recipe and have fun putting your own spin on it.
Until the next post,
Live Clean n Prosper
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