Recipe

Gluten-free zucchini and quinoa slice

The classic slice with a satisfying gluten-free twist.

  • 15 mins preparation
  • 1 hr cooking
  • Makes 4
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This tasty savoury slice from The Australian Women's Weekly's 'Delicious Gluten-Free Food' cookbook is the perfect lunchbox treat. Packed full of plant-based protein and fibre, it's a great way to enjoy filling food that's super good for you.

Ingredients

Gluten-free zucchini and quinoa slice
  • 1 1/2 cup (300g) quinoa
  • 1 1/2 cup (375ml) water
  • 2 teaspoon olive oil
  • 3 rindless bacon rashers (195g), chopped coarsely
  • 1 medium brown onion (150g), chopped finely
  • 2 medium zucchini (240g), grated coarsely
  • 5 eggs, beaten lightly
  • 1 cup (100g) coarsely grated tasty cheese
  • 1 1/2 tablespoon french mustard

Method

Gluten-free zucchini and quinoa slice
  • 1
    Preheat oven to 180°C. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
  • 2
    Rinse quinoa under cold running water until water runs clear; drain well. Place quinoa in a medium saucepan with the water over high heat; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until liquid is absorbed. Cool.
  • 3
    Meanwhile, heat oil in a medium non-stick frying pan; cook bacon and onion over medium heat, stirring, for 5 minutes or until onion is soft.
  • 4
    Place quinoa and bacon mixture in a large bowl, add remaining ingredients; stir until combined. Pour mixture into pan; smooth the surface.
  • 5
    Bake slice for 40 minutes or until browned and firm to touch. Cool in pan. Cut slice into 8 squares. Serve topped with micro herbs, if you like.

Notes

This slice can be cooked the day before and packed into lunch boxes for school or work. Store covered in the fridge. These slices are great served with chilli sauce and a mixed leaf salad.

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