Low FODMAP Zucchini Slice with Salmon
Prep 15 MINS
Cooking 40 MINS
Level super easy
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.
|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|