Another summer garden favourite recipe with zucchini ~ this slice is simple & healthy is great served hot or cold with a garden green salad.
I use oat flour as it is more nutrient-dense than wheat flour – it is high in fibre, heart-healthy, anti-inflammatory,
and oats are soothing to the nervous system.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.
Recipes are oil-free and have no added oils as ingredients or for cooking with. An oil-free diet can be beneficial for some cardiovascular diseases.
Dairy-free Recipes have no animal milk or milk products no cheese, no yoghurt. Dairy is a common food allergen, dairy can cause inflammation.
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
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Zucchini & Corn Slice w/ Chives & Oat Flour
PREHEAT OVEN 325F | 162C. Lightly rub or brush oil to grease a baking dish around 9″ | 23cm in size.
GRATE ZUCCHINI into a bowl – remove any large seeds first. SQUEEZE grated zucchini to remove a lot of the water content.
CUT raw corn off the cob – stand vertically on a chopping board and slice down, cutting kernels off the cob using a chef’s knife. Finely slice chives.
CRACK YOUR EGGS into a bowl, add oat flour, salt and pepper, whisk well.
ADD prepped zucchini, corn & chives. Mix really well to combine.
POUR into baking dish and spreading evenly. BAKE 20-25mins until set = eggs are cooked & slice is firm to touch.
SERVE hot or cold. Serve with tomatoes + cucumber + lettuce & nasturtium flowers or a Summer Green Salad.
ADD spinach, kale, swiss chard – 1 cup finely chopped
SWAP chives for scallions, shallot.
ADD cheese ½ – 1 cup crumbled feta, grated cheddar, pecorino, parmesan