Tuna and Zucchini Slice for Lunch Box
A perfect, healthy addition to any lunch box! This savory slice is packed with protein and vegetables, making it a great easy meal prep option.
Equipment
- 7x11-inch baking pan
- Skillet
Ingredients
- 1 tbsp olive oil
- 1 brown onion finely chopped
- 1 garlic clove crushed
- 3 medium zucchini coarsely grated
- 2 cans tuna (in water) 5-oz each, drained and flaked
- 1 cup sharp cheddar cheese shredded (4 oz)
- 1 cup gluten-free self-rising flour
- 1/2 cup olive oil extra
- 4 large eggs
Instructions
- Preheat oven to 350°F (180°C). Line a 7x11-inch baking pan with parchment paper, greasing the paper lightly.
- Heat 1 tbsp olive oil in a skillet over high heat. Sauté onion and garlic until soft, about 3 minutes. Transfer to a large bowl.
- Stir in grated zucchini, flaked tuna, shredded cheddar, and gluten-free flour.
- In a small bowl, whisk together the extra 1/2 cup olive oil and the eggs. Pour into the zucchini mixture and stir until fully combined.
- Spread the batter evenly into the prepared pan. Bake for 40 minutes, until golden and set. Cool completely in the pan, then cut into 8 squares.
Notes
Nutrition per slice: Calories: 280, Total Carbs: 15g, Net Carbs: 13g, Fats: 18g, Protein: 22g.
