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Gluten-Free Savory Zucchini Slice

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Serves:

8.5"x 6.5"pan, 8-10 slices

Author:

Serves:

8.5"x 6.5"pan, 8-10 slices

A light yet filling warm vegetarian slice, using the last of summer’s produce. Serve with a salad for a nutritious and substantial gluten-free dinner. The leftovers make a great lunch box filler. The vegetables in this slice can also be swapped out according to what you have in the fridge. Try finely grated carrots, diced peppers, sautéed cubed sweet potato or squash, or even leftover roast vegetables in place of the zucchini!

Print Recipe

Base

  1. Preheat the oven to 350f.
  2. In a medium bowl, mix almond and teff flours, salt and thyme.
  3. Add the butter or ghee and hot water. Stir well to combine.
  4. Line an 8.5″ x 6.5″ brownie tin with parchment paper, and firmly press the mix into the base. Spread the mix evenly until it is the same thickness in all areas. Once you have distributed it you can place another piece of parchment on top and use the base of a glass to smooth the top and ensure it is pressed in evenly.
  5. Remove this piece of parchment and using a fork prick some holes in the base.
  6. Bake in the oven for 10 minutes, and then allow to cool for about 15 minutes before adding the filling on top.

Prepare the Filling

  1. Squeeze all the excess water out of the grated zucchini. This can be tedious but a necessary step, so the finished slice is not soggy.
  2. Crack the eggs into a medium bowl and whisk well for a few minutes.
  3. Add the salt, pepper and olive oil. Sift in the baking powder.
  4. Add the zucchini and gently fold until uniformly combined.
  5. Pour the filling mix onto the base. If using cheese, crumble on the top and then add the halved cherry tomatoes.
  6. Bake in the oven for 35-40 minutes until nicely browned and the egg mix is set (you can check by prodding a toothpick in the middle. It should not be wet when removed).
  7. Allow to cool for 10 minutes before slicing.
  8. Cut into 8-10 slices and serve with a leafy salad.
Gluten-Free Zucchini Slice Recipe displayed in baking pan

Ingredients

Base

Teff Flour 14oz packaging showing both brown flour and ivory flour options

Maskal Teff Flour

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  • 1 cup almond flour
  • ½ cup Maskal Teff® ivory flour
  • ¼ tsp salt
  • 1 teaspoon fresh or dried thyme
  • 4 tablespoons butter or ghee, room temperature
  • ¼ cup boiling water

Filling

  • 2 cups zucchini, grated and firmly packed
  • 4 eggs
  • ¼ teaspoon salt
  • pinch of cracked pepper
  • 2 tablespoons olive oil
  • 1 teaspoon baking powder
  • ¼ cup cherry tomatoes, halved
  • ¼ cup feta or goat cheese, optional

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of  teff recipes from breakfasts to desserts.

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