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.
This is a great recipe to add your meal planning as you can freeze any leftovers.
RECIPE FEATURES
Allergy and intolerance friendly - this recipe is suitable for people with gluten & dairy allergies & intolerances and you can also make it nut free.
Freezer Friendly - you can store any leftovers in your freezer.
Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.
INGREDIENTS YOU NEED
- Sweet potato
- Zucchini
- Eggs
- Almond meal
- Garlic
- Chives
- Sea salt
- Black pepper
- Feta (optional)
- Chili flakes (optional)
RECIPE TIPS & FAQS
This recipes freezes really well so you can freeze any leftovers. Just cut into your desired slices and freeze in an airtight container or ziplock bags.
If you are wanting a nut free version, then simply add ⅓ coconut flour (instead of the almond meal) and add an extra egg (so 5 in total).
I have listed the feta as an optional ingredient, so simply omit if wanting dairy free!
Looking for other zucchini recipes? Try these:
Zucchini Pasta with Tuna and Tomato Sauce
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
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 ⅓ 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 ⅓ coconut flour (instead of the almond meal) and add an extra egg (so 5 in total).
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 318Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 159mgSodium: 173mgCarbohydrates: 21gFiber: 5gSugar: 6gProtein: 14g
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Paulette
Can you use regular flour
Vanessa Vickery
Regular flour should be fine
Elizabeth
Can I use egg replacer?
Vanessa Vickery
Yes you can!
Yash
This was a great recipe. Easy to make and delicious. Wondering if i can throw in other veggies like corn, carrots and cherry tomatoes etc.
Vanessa Vickery
Hi Yash, I haven't tried it with other veggies, but I reckon you could add corn and grated carrot. I am thinking the tomato will bring more liquid to the recipe. So you have to try it and see.
Kathleen
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
Thanks for the tip!! I am due to make it again so will test it out and update the recipe 🙂
Ann
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
Hi can these be frozen?
Mel
I have frozen slices, very handy for lunches.
Mel
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
Yay made with coconut flour! Thanks so much for the great recipe
Justin
If you add bacon, should you fry it before?
Thanks
Vanessa Vickery
You should be able to just add them to the slice uncooked and they will cook in the oven.
Rachel
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
It does make it extra special <3
Barbara
I live in Australia and buy my feta directly from the Deli by weight, could you please tell me how much weight is in a packet of feta? I am dying to try this recipe.
Vanessa Vickery
I use the 200gms packets of feta