An Australian favourite gets a low fodmap makeover

Low Fodmap For LifeIf you live in Australia, or even if you know an Australian person very well, then there is a very good chance that you will know about one of the prevailing traditional foods of our nation: Zucchini Slice!

I am not sure where the tradition came from, I suspect that it may have initially surfaced in an early edition of Australian Woman’s Weekly, like many much-loved Australian dishes. It is interesting though that my family’s version of the recipe is slightly unique in that it uses 6 eggs whilst all others that I have ever come across use 4 (plus extra oil) and this may have originated with my 84-year-old grandmother who did, in fact, hand the recipe to my Mum and then on to me.  Doesn’t it feel extra special when a recipe comes with these types of stories? It is also quite significant that I have found that this recipe converts very easily to low fodmap and is perfect for lunch or light meal.

This Zucchini Slice is a little like a crust-less quiche. It can be made in advance and is also suitable to freeze.

Zucchini Slice

  • Servings: 6
  • Difficulty: easy
  • Print

375g grated zucchini

1/2 cup finely sliced green onions (green part only)

100g diced bacon (about 3 bacon rashers)

1 1/2 cups grated hard tasty cheese (I use cheddar)

1 cup gluten free or spelt flour or use your own flour combination (I often use 1/2 cup buckwheat +1/2 cup of gluten free)

2 teaspoons gluten free baking powder

2 teaspoons garlic infused olive oil

6 eggs, lightly beaten

salt and pepper

Instructions:

Heat the oven to 180ºC or 355°F. Grease a rectangular dish or tray, approximately 16cm x 26cm or a square dish (which I have used) approximately 20cm x 20 cm.

In a large bowl add all of the ingredients and stir until just combined. Pour into the prepared dish and bake in the oven for 30-40 minutes or until browned.

Serve with a side salad! It also works well in lunchboxes.

Enjoy!

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4 thoughts on “An Australian favourite gets a low fodmap makeover

  1. Sacha, Some of us with IBS are very lactose intolerant, and cannot tolerate any of the real cheeses. I can eat a few shreds of Daiya cheese slices if they lack the pea protein. However, what can you tell us about konjac (its composition, review from Monash Univ., recommended quantity for IBS sufferers, best uses and amounts) ? Thanks in advance. Irene

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