Savoury Zucchini and Carrot Slice – primal, grain and gluten free

Aren’t little children funny. My two year old is going through a phase where she will eat raw capsicum sticks, sauerkraut and sautéed mushrooms but not a whole lot else in the veggie department. I know, strange tastes, right? So I’m trying my hand at ‘hiding’ some veg in my cooking in the interests of adding a bit of variety.

All Aussie kids I’m sure were raised on zucchini slice. This is my primal version with added veggies and without the cup of flour! It’s very similar to a yummy crustless quiche.

This makes a great lunch or light dinner with side salad and is great cold in the lunchbox. Some bacon in it would be delicious – alas we ate it all for brekkie 😦 nevermind, the veggie version is great too.

Enjoy…

INGREDIENTS

. 2 medium carrots, shredded
. 2 medium zucchini, shredded and squeezed in paper towel to remove excess moisture
. 1 small onion, finely diced
. 1 tspn garlic powder
. 1 cup sour cream
. 6 eggs
. 1/3 cup grated cheddar cheese

METHOD

1. Line a 20 cm square baking dish with baking paper.
2. Spoon grated mixture into dish.
3. Whisk together garlic powder, sour cream, eggs and season with salt and pepper and pour over vegetables.
4. Scatter over grated cheese and place in a pre-heated oven at 170 dc for 40 min or until set.

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