Make this gluten & dairy free zucchini & sweet potato slice in bulk so you have extra for the week. This savoury slice tastes delicious either hot or cold and is super easy to make.

Zucchini & Sweet Potato Slice is one of the earliest recipes that I shared on Becomingness. I decided to change it up a bit and make it without the feta as I (and most of you by the looks of it) prefer dairy free recipes.

So it is now listed as an optional ingredient. I have also included 1/2 teaspoon chili flakes as an optional ingredient, as I found that it makes a nice addition to the slice. But it is totally up to you if you would like to include it or not.

If you are wanting a nut free version, then simply add 1/3 coconut flour (instead of the almond meal) and add an extra egg (so 5 in total).

This savoury slice works well either served hot or cold and makes the perfect work lunch. It would also work well with a salad on the side. Why not try it with my Apple, Avocado, Cranberry & Walnut Salad or Pumpkin, Beetroot & Avocado Salad

Enjoy my new and improved version

Ness xo

Zucchini & Sweet Potato Slice

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Make this gluten & dairy free zucchini & sweet potato slice in bulk so you have extra for the week. This savoury slice tastes delicious either hot or cold

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Ingredients

• 2 medium sweet potatoes (approximately 700 - 800 grams), peeled and coarsely grated
• 2 large zucchini (approximately 550 - 650 grams), coarsely grated
• 4 eggs (add an extra egg if making nut free version so 5 in total)
• 1 cup almond meal (or 1/3 cup coconut flour for nut free version)
• 2 garlic cloves minced
• 2 tablespoons fresh chives, roughly chopped
• Pinch of sea salt
• Pinch of black pepper
• 1 packet feta, crumbled (optional)
• 1 teaspoon chili flakes (optional)

Instructions

1. Pre-heat oven to 180 degrees celcius.
2. Add all ingredients to a large mixing bowl and mix until well combined. Spoon mixture into a baking dish lined with baking paper.
3. Place in the oven and cook for approximately 35-40 minutes until set and golden on top. Let it cool for a few minutes and then slice to serve.

Notes

If you are wanting a nut free version, then simply add 1/3 coconut flour (instead of the almond meal) and add an extra egg (so 5 in total).

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 318 Total Fat: 21g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 159mg Sodium: 173mg Carbohydrates: 21g Fiber: 5g Sugar: 6g Protein: 14g