22 July, 2017
Zucchini Slice
Zucchini Slice (protein Enriched and gluten free)
Makes: 24 portions
Ingredients:
- 9 eggs
- 1/3 cup milk
- 200g bacon pieces
- 2 large zucchinis, grated
- 1 onion, diced
- 4 garlic cloves, finely diced
- 1/2 cup grated cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup coconut flour
- 2 scoops (60g) pure protein powder
- 1 1/2 teaspoons baking powder
Method:
- Preheat oven to 180 degrees Celsius and generously spray a lasagne dish with cooking spray
- Place the eggs and milk in a mixing bowl and whisk until well combined
- Add in the zucchini, onion, bacon, garlic and cheeses and mix until well coated
- Finally mix in the coconut flour, protein powder and baking powder stirring through until well combined
- Pour the mixture into the prepared lasagne dish and bake for 40-45 minutes until golden and set in the middle, it can have a very slight wobble in the middle as it will continue cooking once removed from the oven
- Allow to cool for 10 minutes before slicing
Nutritional Value per portion (approx. 60g):
- Calories: 109
- Total fats: 6.5g
- Total carbohydrates: 1.8g
- Sugars: 0.7g
- Protein: 9.9g
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
- Delicious served hot or cold
- To ensure that this recipe is gluten free a gluten free protein powder must be used
- Protein powder can be replaced by an additional 1/4 cup of coconut flour
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.