Low FODMAP Cheesy Zucchini & Carrot Slice
Low FODMAP Cheesy Zucchini & Carrot Slice
This savoury masterpiece makes an epic lunchbox filler. Say hello to our low FODMAP cheesy zucchini & carrot slice. It’s a lovely way to use up sad-looking veggies in your fridge - you could easily sub in grated Japanese/Kabocha pumpkin or parsnip. If you want to turn this dish into a light meal then pair it with a garden salad and your favourite dressing.
FODMAP note on zucchini/courgette: Lots of people think courgette/zucchini is an eat freely vegetable on the low FODMAP diet, but this veggie actually needs good portion control. Just remember that 65g (2.3oz) is the low FODMAP serving size. This recipe is low FODMAP when divided into at least 3 servings.
Nutrition note: The nutrition information included with this recipe is per slice.
Ingredients
Make gluten freeslices
CHEESY ZUCCHINI CARROT SLICE
green onions/scallions (green leaves only, finely sliced)
FODMAP
garlic infused oil
FODMAP
Garlic infused oil is normally found in the oil section of your local supermarket or you can buy it online. It should be clear with no floating bits of garlic.
You can also make garlic infused oil at home by frying garlic cloves in cooking oil until they are golden and fragrant, then remove and discard the garlic before you continue cooking your meal. This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.
gluten free all purpose flour
FODMAP
dried oregano
Gluten Free
colby, cheddar or vegan cheese (grated)
FODMAP
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Learn moreMethod
- Preheat the oven to 180ºC (355ºF) fan bake function. Line a 20 x 30 cm (8 x 12 inch) pan with baking/parchment paper.
- Finely slice the spring onion/scallion leaves. Grate the zucchini/courgette and carrot. Place the grated veggies in a clean towel and gently squeeze to remove the excess moisture (don’t skip this step otherwise you’ll end up with a soggy slice!).
- In a bowl whisk together the eggs and garlic infused oil. Season generously with black pepper.
- In a large bowl sift in the flour. Whisk through the baking powder, salt, chives and oregano. Add the grated vegetables, sliced spring onion/scallion leaves, pour over the whisked eggs and grated cheese.
- Mix to combine and spoon into the lined baking pan. If desired sprinkle a little bit of cheese on top.
- Place in the oven and bake for 30 minutes then check. Continue cooking until the top is lightly golden - if the slice is looking oily on top then it needs another 5 to 10 minutes in the oven. Allow to rest for 10 minutes and then slice. Serve the low FODMAP cheesy zucchini & carrot slice warm or cold.
- Freezer note: Freeze in an airtight container for up to 3 months. Just before serving, warm in the microwave for 30-40 seconds until heated through.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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