Zucchini Slice by runner Rachel Kay - this dish will knock your socks off!
Rachel has used egg whites instead of the yolks to increase the protein content and knock out the cholesterol.
Our sports nutritionist, Charlene Cassie explains this is a healthy, light, complete meal, perfect for anytime of the day - breakfast, lunch, dinner or a snack. You can use gluten free flour if you wish to make it gluten free. We were very satisfied tucking into this dish at Rejoov Recipe Club. (Keep in mind that we also enjoy eating egg yolks in other dishes this is just one version of egg eating).
5 x Egg whites
2 large zucchinis grated
1 cup tasty cheese grated
2 sliced vine ripened tomatoes
A few pieces of rindless bacon
1 cup self raising flour
1/4 cup rice bran oil
1) Beat the eggs then add the sifted flour, grated cheese and oil.
2) Grate and chop all the veggies. Mix together.
3) Bake on 180 degrees in a fan forced oven for 30-40 mins.
For further nutrition advice you can reach Charlene at anytime on firstname.lastname@example.org