June 26, 2013
Ok so here is what you will need:
2 carrots (grated)
2 zucchinis (grated)
1 large brown onion finely diced
1 cup of fine polenta
6 eggs beaten
1/4 cup of coconut oil
4 slices of shortcut bacon diced (optional for veggie version)
A handful of whatever fresh herb you would like to flavour, I used basil this time but parsley, oregano, thyme (cut up finely) all work well
1 clove of garlic crushed
A sprinkling of cheese for the top (optional for DF version)
Himalayan salt and pepper to season
* For paleo/whole30 version, go HERE *
You literally chuck it all in a bowl and stir!
For slice version: Bake in a greased glass or ceramic dish on 180 degrees covered with foil to keep the moisture in for about 45 mins or until skewer comes out clean.
*Take foil off for the last 10 minutes of baking to brown the top.
For muffin version: Use greased muffin trays or patty cakes in a cupcake tray and check after 25 mins. Use the skewer test as they may need an extra 5 mins or so depending on your oven.
February 10, 2016
Hi,
It serves 6 people as a main with a side salad :)
June 16, 2014
Thank you! Made this this evening, and it’s going to be one of our regulars.
June 25, 2014
Yummy!! I’ll have to put this one on the lunch time menu!
February 06, 2016
Just wondering how many this recipe serves or the dish size. Thank you
December 04, 2013
And a few snacks afterwards maybe? ;) Hope it was enjoyed
June 04, 2014
[…] Carrot, Zucchini and Polenta Slice […]
November 30, 2013
You can leave the oil out all together! Or you could pop some cheese into the mix if you can have dairy?
December 03, 2013
Excellent! Thanks. Dinner tomorrow night is sorted!!
November 27, 2013
I make this with 3/4 cup almond flour instead of polenta & throw in some extra mixed veggies. You can even add grated pumpkin, chopped capsicum, celery, corn, whatever! Whole family loves it. Thanks for sharing!
November 27, 2013
I use almond flour/ meal but I’ve also seen recipes with SR flour.
November 28, 2013
My hubby is allergic to coconut. Is there another substitute to the coconut oil? Im guess olive oil would make it too greasy.
September 23, 2013
I’d only do for about half an hour and then do the skewer check! :)
November 27, 2013
Ooh yum. I might have to give this a go! I have everything here aside from polenta. Would I substitute with something else? Breadcrumbs?
July 30, 2013
Not a dumb question at all! No, don’t need to cook polenta first as it cooks in the wet mixture once in the oven x
September 22, 2013
If you did muffin version, how long would you bake it for? Thanks!!
January 27, 2013
Thanks caz, hope you enjoy it x
May 10, 2013
[…] Zucchini Carrot and Polenta Slice http://naughtynaturopathmum.wordpress.com/2013/01/25/healthy-zuchinni-carrot-and-polenta-slice/ […]
July 29, 2013
dumb question but do i have to cook the polenta first?
January 26, 2013
Thanks, I love polenta and as a GF girl, don’t cook enough with it, always have in this dish though. It really keeps the slice together well x
January 27, 2013
Thanks Alisha – just delicious and a nice change from my usual recipe. I’ve now got some quick lunches in the freezer too :-)
January 26, 2013
Love sneaking veg into my toddlers meals ;)
January 26, 2013
I like the addition of polenta…and a great lunch box idea too!
January 26, 2013
never done it with polenta – looks good!
January 26, 2013
Adding this to my toddler friendly repertoire of recipes!!!!
January 26, 2013
I like what the polenta does, makes it yummy and spongy xx
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naughtynaturopathmum
April 01, 2016
Hi Penelope, I’m so sorry I have no idea as I don’t count calories! Maybe you could google calories in zucchini slice as I’m sure it would be close?