Paleo Zucchini Slice
Elevate your meal prep game with this delicious and nutrient-packed Paleo Zucchini Slice! Perfect for breakfast, lunch, or a snack, this recipe combines fresh zucchini, carrot, and nitrate-free bacon with the wholesome goodness of coconut flour and coconut milk for a gluten-free, dairy-free dish that is ideal for paleo diets. Flavored with garlic, onion, and parsley, this savory slice delivers a wonderful balance of flavors while remaining light and satisfying. Quick to assemble in just 15 minutes and baked to golden perfection in under an hour, it’s versatile enough to enjoy warm from the oven or chilled for on-the-go convenience. Whether you're meal prepping for the week or entertaining guests, this protein-rich Paleo Zucchini Slice is sure to impress!
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Recipe Information
Ingredients
- 2 medium (grated) zucchini
- 1 medium (grated) carrot
- 1 small (finely diced) onion
- 2 cloves (minced) garlic
- 6 large eggs
- 2 tablespoons coconut flour
- 0.25 cup coconut milk
- 1 tablespoon (plus extra for greasing) olive oil
- 3 slices (nitrate-free, diced) bacon
- 1 teaspoon (Paleo-friendly) baking powder
- 2 tablespoons (chopped) fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C) and grease a baking dish or a square 9x9-inch pan with olive oil, then line with parchment paper for easy removal later.
In a large mixing bowl, combine the grated zucchini and carrot. Use your hands to gently squeeze out excess moisture from the vegetables and discard the liquid.
Add the diced onion, minced garlic, and diced bacon to the bowl with the shredded vegetables.
In a separate bowl, whisk the eggs until frothy. Then, mix in the coconut flour, coconut milk, olive oil, baking powder, salt, and black pepper until well combined.
Pour the wet mixture into the large bowl with the vegetables and bacon. Add the chopped parsley and gently mix all the ingredients together until evenly distributed.
Transfer the mixture into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the slice is golden brown on top and set in the center. To check doneness, insert a toothpick into the middle; it should come out clean.
Remove the zucchini slice from the oven and allow it to cool in the pan for 10 minutes before lifting it out using the parchment paper.
Cut into squares or slices and serve warm or at room temperature.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1140 mg | 380% | |
| Sodium | 5382 mg | 234% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 34.8 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 289 mg | 22% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1755 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
