Paleo zucchini slice
6
Ingredients
- 6 eggs
- 1/4 cup coconut flour
- 2-3 large zucchini (about 500g) coarsely grated
- 1 medium carrot, grated
- 250g rindless bacon, diced
- 1 large brown onion, diced
- 1/4 cup (60ml) olive oil or butter
- 1/2 tsp. sea salt
- cracked pepper
- butter for greasing
Method
Preheat oven to 190°C (170°C fan-forced). Grease and line a 30 x 20cm lamington tin or large serving dish and set aside.
Beat eggs in a large bowl until combined. Add coconut flour and beat until smooth.
Add zucchini, carrot, bacon, onion, oil and combine mixture.
Stir in salt and a little cracked pepper depending on your taste (or your kids).
Pour into dish and bake for approximately 3 -40 minutes or until golden on top and cooked through.
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Serving Suggestions
Note
- You can slice this into wedges and serve with a garden salad for a deliciously light lunch.
- This recipe is freezeable and can be cut, wrapped and frozen for up to two months.
- If you are requiring a vegetarian alternative then you can omit the bacon.
- This recipe was created by Erin Wright for Kidspot, New Zealand's best recipe finder.
Hi this is a good recipe but I think you will find the bacon is not a Paleo ingredient.
Also corn and tasty cheese can be added to make this even more non-Paleo.
Thank you for your comment. Bacon is a bit of a grey area. It is included in quite a few paleo recipes as it obviously comes from pigs and can be made using natural ingredients. Though the bacon we buy is most likely not srictly paleo, if you can, look for bacon that is organic, sugar-free, and free from nitrates.