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High Protein Zucchini Slice
What's great about it
In need of a new savoury meal prep recipe? Whip up this high-protein zucchini slice, enriched with Healthy Chef Marine Collagen! Rich in type I collagen, Marine Collagen is perfect for providing a nutritional source of collagen that can help top up our levels as our body’s natural production of it dials back as we age. Alongside the other protein-rich ingredients in this recipe, you can enjoy 13g+ of protein per serve to keep you satisfied and nourished. This zucchini slice will be your new go-to for a nourishing breakfast or lunch that truly satisfies.
Ingredients
Serves 6
60 ml (1/4 cup) extra virgin olive oil
350 g zucchini (courgette), coarsely grated, moisture squeezed out
2 – 3 tablespoons Healthy Chef Marine Collagen
2 handfuls of baby spinach
3 spring onions, finely sliced
200 g ricotta, or cottage cheese
60 g parmesan, or pecorino, grated
4 organic eggs
1 parsley bunch, finely chopped
zest from 1 lemon
pinch of sea salt
180 g gluten-free flour, or spelt flour
3 teaspoons baking powder, gluten-free if required
EMBELLISHMENTS
Mixed greens, balsamic vinegar
Method
PREHEAT oven to 180°C fan-forced.
COMBINE the zucchini, spinach, spring onion, eggs, olive oil, parsley and lemon zest into a mixing bowl.
FOLD through the flour, baking powder and Marine Collagen to form a batter.
ADD the ricotta and parmesan and a generous pinch of sea salt then gently fold through, leaving some silky bits of ricotta through the batter.
POUR into a lined baking dish, or alternatively spoon into a muffin tray using an ice-cream scoop.
BAKE for 35 minutes or until cooked through.
SERVE with your choice of embellishments.