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Zucchini & Cheese Slice

Gluten free, nut free, keto and paleo friendly



375g Zucchini, finely grated

1 small Onion, finely diced

125g Tasty Cheddar, grated

25g Parmesan, grated

125g Butter, melted

6 Eggs, beaten

1tsp Baking Powder

½ tsp dried Thyme

Splash of olive oil

Sea Salt & freshly ground Black Pepper

Pre-heat fan forced oven to 160°C.

Put the grated Zucchini into a clean tea towel and squeeze out the liquid. Heat olive oil in a frying pan and sauté the onion. Then in a bowl mix the onion, zucchini, cheese, melted butter, thyme, salt and pepper.

Then add the beaten eggs until everything is well combined. Finally add the Red Tractor MCT flour blends and the baking powder and mix until the batter becomes thick

Pour into a lined lamington tin about 30x24cm. Bake in the oven for about 35-40 minutes or until cooked and well browned.

Cut into squares and serve hot, warm or cold, with a salad.

Recipe by My Foodie Coach

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