Soy-Free Zucchini Slice
Savor the wholesome goodness of this Soy-Free Zucchini Slice, the perfect blend of fresh vegetables, fluffy eggs, and rich cheddar cheese baked to golden perfection. This delightful dish is easy to prepare, taking just 20 minutes to prep, followed by 35 minutes of baking. With grated zucchini and carrot as the stars, complemented by finely diced onion and a hint of garlic, every bite is loaded with flavor and texture. Featuring a soy-free formula that's also adaptable to gluten-free diets, this versatile recipe suits a variety of dietary needs. Serve it warm as a satisfying main dish, enjoy it chilled for a quick snack, or pack it for lunchbox-friendly meals. Ideal for feeding a crowd, this veggie-packed slice is a must-try for healthy, simple eating!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 medium Carrot
- 1 small Onion
- 2 whole Garlic cloves
- 4 large Eggs
- 0.5 cups All-purpose flour (or gluten-free flour, as needed)
- 1 cups Cheddar cheese, grated
- 1 teaspoon Baking powder
- 0.25 cups Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch (23x23 cm) square baking dish or similar-sized dish with parchment paper.
Grate the zucchini and place it into a clean kitchen towel. Squeeze out as much excess moisture as possible, then transfer the grated zucchini to a large mixing bowl.
Peel and grate the carrot, then add it to the mixing bowl with the zucchini.
Dice the onion finely and mince the garlic. Add both to the bowl with the vegetables.
In a separate bowl, whisk the eggs together until smooth. Add the olive oil, salt, and black pepper to the eggs and mix well.
Sift the flour and baking powder together into a small bowl, then stir the mixture into the eggs until fully combined.
Add the wet mixture to the mixing bowl with the vegetables. Stir in the grated cheese and combine thoroughly until evenly distributed.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the zucchini slice to cool in the dish for about 10 minutes before transferring it to a wire rack to cool completely. Slice into squares or rectangles and serve warm or cold.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 8267 mg | 359% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 49.0 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1065 mg | 82% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2097 mg | 45% | |
*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.
