Zucchini & Salmon Slice
Fodmapper
November 26, 2021
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