Zucchini & Salmon Slice

Prep 15 MINS

Cooking 40 MINS

Level super easy

Serve 8

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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



Preheat oven to 180°C and line a 30 x 20cm slice pan with baking paper.
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Place grated zucchini, flaked salmon, corn, cheese and flour in a large bowl. Stir to combine and season with salt and pepper.
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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.
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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.
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