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Gluten Free Zucchini Slice pieces in a white baking tray with small utensil on the side
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4.85 from 19 votes

Gluten Free Zucchini Slice

Gluten Free Zucchini Slice which is easy and delicious. This flourless zucchini slice is a healthy recipe made with raw vegetables, bacon and eggs.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast, Dinner, Lunch
Cuisine: Australian, International
Keyword: eggs, gluten free, low carb
Servings: 16
Calories: 178kcal
Author: Adrianne

Ingredients

Gluten Free Zucchini Slice

  • 4 cups shredded zucchini Note 2
  • 400 grams corn kernels drain and rinsed
  • 300 grams diced bacon
  • 3/4 cup mozzarella cheese
  • 3/4 cup cream
  • 8 eggs Note 1

Instructions

Gluten Free Zucchini Slice

  • Preheat oven to 200°c/400°F, gas 6
  • Spray a baking tray with cooking oil Note 3
  • Cut the top and tail off the zucchini and use a food processor (shredder blade) to shred your zucchini Note 4
  • Cover the base of the oiled baking tray with the grated zucchini (spread it out a bit)
  • Sprinkle the corn over the zucchini layer
  • Top the corn with the bacon pieces
  • Sprinkle your mozzarella cheese over the bacon pieces
  • Use a fork or hand held stick blender to whisk your eggs, add your cream to these and ensure consistency is smooth
  • Pour egg mix over baking tray starting at one corner and moving around so that the liquid spreads out
  • Place baking tray in the oven for 45 mins
  • Leave to cool slightly before cutting Note 5

Notes

  • Note 1 I always use free range eggs and recommend you do too. They are fresher, tastier and better for the chickens. For the little extra cost, I think you get much better bang for your buck with free range 
  • Note 2 For this recipe, I recommend using smaller zucchinis to avoid excess moisture in your slice. I used 5 small ones which made 4 cups grated zucchini. You are better off doing this than using 2 large ones 
  • Note 3 The size of your baking dish WILL make a difference for this recipe. I used a 31.5 x 26 x 5.5 cm (capacity 2.2L) porcelain roaster. The actual type of dish won't matter ie you could use a skillet, a baking tray, a slice tray. BUT, the recipe is designed so that you get a thickish piece of slice. If you use a bigger tray than the one I did, you will get a thinner slice. You can use a smaller one ( ie my skillet is 26cm, but when I use that I only do 6 eggs). I would recommend you use something similar to the measurements in either of these 2 dishes. Obviously don't run out and buy anything just for one recipe or because you worry it needs to be that size. There is flexibility in the recipe for different uses of dishes, but what would not be a good idea is for you to use a 35 cm casserole dish for example. It will be too large and your slice will be as thin as an omelette. If using a much smaller baking tray or slice tray, you can use 6 eggs and if you do this, I recommend using 1/2 cup cheese and 1/2 cup cream not the 3/4 that we use when we have the 8 eggs. 
  • Note 4 Using the food processor to shred your zucchini is fast and your hands stay clean, but it adds to the washing up. You can use a hand held grater to avoid this and these days you can also buy pre shredded zucchini at most local grocers. 
  • Note 5 Your slice edges will be much straighter if you let the slice cool before cutting it. Use a sharp knife and rinse with hot water in between cuts. 

Nutrition

Calories: 178kcal | Carbohydrates: 6g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 128mg | Sodium: 680mg | Potassium: 158mg | Fiber: 1g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 0.7mg