Zucchini and Carrot Slice
Low FODMAP serve
Our fantastic zucchini and carrot slice recipe is perfect for lunch and dinner! Made with out world first low FODMAP plain flour, this slice is certified low FODMAP making it easy on the gut! Best served warm, this delicious slice is great for family dinners and refrigerates well to be re-heated for lunch the next day! Filling and nutritious, this slice is great for kids and is easy to cook as it requires one mixing bowl and one baking dish! Be sure to tag us in your baking photos on Instagram @lofopantry to share your cooking with out wonderful low FODMAP community!
What you'll need
2 medium carrots, peeled, grated
1 medium zucchini, grated
2 spring onions (green part only), finely chopped
100g sliced leg ham, finely chopped
1 cup (100g) grated tasty cheese
1 cup (150g) Lo-Fo Pantry All Purpose/ Plain Flour
¼ cup (7g) chopped fresh flat-leaf parsley leaves
4 XL (220g) eggs, lightly beaten
¼ cup (55g, 1.9 oz) lactose free milk
¼ cup (60g, 2.1 oz) vegetable oil
1 teaspoon (5g) garlic infused oil (optional)
to taste salt and pepper
Preheat oven to 160°C fan-forced (320°F). Grease an 18cm x 28cm rectangular brownie/slice pan. Line base and sides with baking paper, allowing sides to overhang.
Combine carrot, zucchini, spring onion, ham, cheese, parsley, flour in a large mixing bowl. Stir until well combined then stir in the eggs, milk and oils. Season with salt and pepper.
Pour mixtures into the prepared pan, evenly spreading the top with a spatula. Bake for 30-35 Minutes or until firm. Set aside to cool then cut into squares.