Gluten-free and FODMAP-friendly zucchini slice

Zucchini slice is a delicious way to increase your veggie intake and ideal for work or school lunches. I've included gluten-free and FODMAP-friendly options in this recipe. The result is a fluffy, filling and healthy meal. Enjoy! Luana x

Ingredients:

• 5 eggs

• 2 zucchinis, grated 

• 1 cup of rice flour 

• 1 cup of grated parmesan OR Liddells lactose-free shredded cheese (lactose intolerant)

• 1 red onion OR 1 cup of fine spring onion tops (FODMAP friendly), finely chopped 

• 40 grams of butter melted OR 2 tbs olive oil (lactose intolerant)

• 1 tsp of salt 

• 1 tsp of black ground pepper

• A dash of soy milk

Method:

1. Preheat oven to 170/180 degrees Celsius 

2. Beat the eggs in a bowl. Add the rice flour, through a sieve, and combine until smooth.

3. Add the cheese, butter/oil, salt and pepper. Mix well. Add a dash of soy milk.

4. Stir through the onion and zucchini.

5. Place baking paper on a lightly greased oven dish. Evenly pour the mixture into the dish and bake on the top tray for 20 mins.

6. Turn the tray around and bake for a further 15 mins. The top should be slightly golden brown and when you poke a knife through, it should come out clean indicating that the egg has cooked through.