News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Gluten Free Zucchini Bites

Lunchbox Lovelies

Zucchini is abundant at the moment and these tasty bites are perfect for the back to school/work lunchbox. If this summer squash happens to be on your kids’ banned veggies list, you may need to apply some wordplay when you hear the inevitable… “What’s the green stuff?”
You could try calling them “yummy cheesy savoury bites.” Or do as the Brits do, and refer to the key ingredient as courgette. As in, little green courgette bitesFar more palatable. In my case, the addition of haloumi cheese won my little people over… but if the mint and haloumi are a flavour experience too far for your crew, substitute cheddar cheese and parsley. If you prefer, the dish can be made as a slice, see below.

2 small zucchini, (approx 300g), grated
1 large carrot, grated
1 cup gluten free self raising flour, sifted
180g haloumi cheese, grated
5 eggs, lightly beaten
½ teaspoon cummin
2 tablespoons olive oil
2 tablespoons fresh mint, roughly chopped
Salt and pepper

Preheat oven to 170° C.
Place zucchini, carrot, cheese, cumin and flour in a large bowl and mix to combine. Stir in the eggs, olive oil and mint, then season with salt and pepper. Use just a pinch of salt, as haloumi can be salty.
For Zucchini Bites:  Grease a muffin tray and spoon tablespoons of batter into holes (I use ¼ cup size muffin holes for this recipe).  Bake for 20 minutes until set and slightly browned.
For Zucchini Slice: Spoon batter into a lined baking tray approx 20cm x 20cm and bake for 45-50 minutes. Allow to cool to room temperature before slicing. Can be reheated if desired, or enjoyed at room temperature.

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