Make this gluten and 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.
This 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, so it is dairy free. 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.
INGREDIENTS YOU NEED
- Sweet potato
- Zucchini
- Eggs
- Almond meal
- Garlic
- Chives
- Sea salt
- Black pepper
- Feta (optional)
- Chili flakes (optional)
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
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Zucchini and Sweet Potato Fritters
Zucchini Pasta with Tuna and Tomato Sauce
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Zucchini and Sweet Potato Slice
Make this gluten & dairy free zucchini and sweet potato slice in bulk so you have extra for the week. This savoury slice tastes delicious either hot or cold
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
- Pre-heat oven. Pre-heat oven to 180 degrees celcius.
- Prepare mixture. Add all ingredients to a large mixing bowl and mix until well combined. Spoon mixture into a baking dish lined with baking paper.
- Bake. Place in the oven and cook for approximately 35-40 minutes until set and golden on top.
- Serve. 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).
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 318Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 159mgSodium: 173mgCarbohydrates: 21gFiber: 5gSugar: 6gProtein: 14g
Paulette says
Can you use regular flour
Vanessa Vickery says
Regular flour should be fine
Elizabeth says
Can I use egg replacer?
Vanessa Vickery says
Yes you can!
Kathleen says
Delicious thanks. I added a little onion. I would probably recommend squeezing some of the juice out of the zucchini mixture. We made about 15 slices...very tasty. We added the feta and the chilli flakes.
Vanessa Vickery says
Thanks for the tip!! I am due to make it again so will test it out and update the recipe 🙂
Ann says
This recipe worked great. I didn't have sweet potato on hand so used carrots and white potato, but it still worked. Also used sun dried tomatoes as my optional extra. This is brilliant as a healthy snack for kids
Tracy says
Hi can these be frozen?
Mel says
I have frozen slices, very handy for lunches.
Mel says
I love this recipe, thank you! I usually use around 400-500g sweet potato, two zucchini and six eggs. Also sometimes add nutritional yeast flakes or sundried tomatoes for extra flavour. ?
Jodie Shirley says
Yay made with coconut flour! Thanks so much for the great recipe
Justin says
If you add bacon, should you fry it before?
Thanks
Vanessa Vickery says
You should be able to just add them to the slice uncooked and they will cook in the oven.
Rachel says
Yum yum yum! I followed the recipe. Adding the optional feta and chilli flakes, which should be mandatory IMO 😉. I used the coconut flour and 5 eggs, but swapped the chives for 3 tblsp of finely diced red onions and because I adore garlic, I used 4 cloves instead of 2. It was so scrummy! And I have lots of leftovers for lunch tomorrow. Bonus! Thanks for a great recipe.
Vanessa Vickery says
It does make it extra special <3