Low FODMAP Zucchini Slice with Salmon
Fodmapper
November 26, 2021
Zucchini slice is a beloved dish in many households for good reason. It’s versatile, easy-to-make, incredibly flavourful and can be enjoyed for breakfast, brunch or light lunch.
Our low FODMAP Zucchini Slice has a unique twist on the timeless recipe with the addition of flaked salmon, resulting in a dish that not only delivers on flavour but also packs a nutritional punch.
Best of all, this recipe is low FODMAP Zucchini Slice has been certified by the Monash FODMAP Certification Team, so you can confidently savour every mouthful.
No Reviews
Ingredients
Adjust Servings
| 3 medium zucchini (420g), grated and squeezed to remove excess water | |
| 415g can pink or red salmon, drained and flaked | |
| 125g creamed corn | |
| 1 cup (120g) grated cheddar cheese | |
| 1 cup (150g) low FODMAP gluten-free self-raising flour | |
| salt and pepper | |
| ½ cup (125ml) extra-virgin olive oil | |
| 1 tablespoon garlic-infused olive oil | |
| 5 Eggs |
Directions
1.
Preheat oven to 180°C and line a 30 x 20cm slice pan with baking paper.
Mark as complete
2.
Place grated zucchini, flaked salmon, corn, cheese and flour in a large bowl. Stir to combine and season with salt and pepper.
Mark as complete
3.
In a separate bowl, whisk together the remaining ingredients, then pour into the zucchini mixture. Stir until combined, then pour into the prepared pan. Bake for 40 minutes or until golden and firm to touch.
Mark as complete
4.
Remove slice from oven, cool in pan, before cutting into 8 slices.
This recipe is Monash University Low FODMAP Certified™ as part of the Monash University Certification Program. One serve made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional. Monash University Low FODMAP Certified trade mark is used under licence in Australia by Cazbah Media Pty Ltd.
Mark as complete
Leave a Reply