Zucchini Slice by Dr Sue Shepherd

Dietary Guidelines: , , , ,

Print Friendly, PDF & Email



Perfect for finger food and a healthy addition to any lunch box!




  • 2 large zucchini, grated
  • 200g rindless bacon, diced
  • 1½ cups tasty reduced – fat cheese, grated
  • ¾ cup gluten-free plain flour
  • 2 tablespoon canola oil
  • 6 eggs, lightly beaten
  • freshly ground black pepper, to taste


  1. Pre heat oven to 170°C/150°C fan-forced. line a shallow baking tray (16cmx26cm) with baking paper.
  2. Combine the zucchini, bacon, cheese, flour, oil, and eggs in a large bowl. Season as desired. Pour into the prepared dish and bake intheovenfor20–25 minutes, or until golden brown.
  3. May be served warm, cold or at room temperature.


Diabetic Friendly – Serve with a garden salad.

Nutritional Analysis

Per serve: energy 999kJ (238Cal), protein 18.2g, fat 14.6g, saturated fat 4.6g, carbohydrate 8.5g, sugars 1g, fibre0. 9g, sodium 585mg, GI medium

WGF Kids & Teens

Recipe taken from Wheat Free Gluten Free Kids & Teens by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease and the Gluten-Free Diet for Adolescents



You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.