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

Yield: Serves 6

Zucchini & Sweet Potato Slice

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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

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

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