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Zucchini & Sweet Potato Slice

2.9Kshares
Zucchini & Sweet Potato Slice. Make this gluten & dairy free slice in bulk so you have extra for the week. This slice tastes delicious either hot or cold

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

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.

Zucchini & Sweet Potato Slice. Make this gluten & dairy free slice in bulk so you have extra for the week. This slice tastes delicious either hot or cold
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

Zucchini & Sweet Potato Slice

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
© Vanessa Vickery
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  #glutenfree #dairyfree #vegetarian #zucchini #sweetpotato | becomingness.com
2.9Kshares

Filed Under: Dairy Free, Gluten Free, Keto/Low-Carb, Main Dishes, Nut Free, Paleo, Recipes, Sweet Potato, Vegetarian, Zucchini

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Reader Interactions

Comments

  1. Paulette says

    July 30, 2018 at 10:10 pm

    Can you use regular flour

    Reply
    • Vanessa Vickery says

      July 31, 2018 at 5:36 pm

      Regular flour should be fine

      Reply
    • Elizabeth says

      September 9, 2018 at 4:17 pm

      Can I use egg replacer?

      Reply
      • Vanessa Vickery says

        November 5, 2018 at 11:41 am

        Yes you can!

        Reply
  2. Ann says

    August 19, 2018 at 9:50 pm

    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

    Reply
  3. Tracy says

    November 12, 2018 at 11:27 am

    Hi can these be frozen?

    Reply
    • Mel says

      January 24, 2019 at 7:01 am

      I have frozen slices, very handy for lunches.

      Reply
  4. Mel says

    January 24, 2019 at 7:00 am

    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. ?

    Reply
  5. Jodie Shirley says

    January 25, 2019 at 6:54 pm

    Yay made with coconut flour! Thanks so much for the great recipe

    Reply
  6. Justin says

    June 10, 2019 at 8:55 pm

    If you add bacon, should you fry it before?
    Thanks

    Reply
    • Vanessa Vickery says

      July 22, 2019 at 9:39 pm

      You should be able to just add them to the slice uncooked and they will cook in the oven.

      Reply

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Hi, I'm Ness. I love to create easy to make, healthy wholefood recipes.
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Hi, I'm Ness. I love to create easy to make, healthy wholefood recipes.
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