Recipe from Summer 2020/21 issue of True Natural Health

Provided By Melissa of Functional Health Canberra.

A great way to use zucchini from the garden, this slice is the perfect snack or meal served with avocado and salad.  The basmati rice included in the recipe is a wonderful, minimally processed complex carbohydrate,  Basmati rice has a lower glycaemic index than other types of rice.  As the rice is cooked and cooled prior, it also has the added benefits of being a prebiotic and resistant starch, which is great for the gut health!


1 cup basmati rice, cooked and cooled (You may like to pre-soak rice overnight for extra digestibility)
1 Tbsp coconut oil
1 small onion, finely chopped
1 garlic clove, crushed
1 large zucchini, grated
1 medium carrot, grated
4 eggs, free-range
2 Tbsp tamari
1 tsp sesame oil
1 Tbsp sesame seeds (optional)
Himalayan Salt and pepper to taste 



Preheat oven to 180ºC.
Line a 20 cm square pan or ovenproof dish with baking paper.
Heat coconut oil in a large fry pan, over medium heat. Add onion and garlic, sauté gently until soft.
Add carrot, zucchini, tamari and sesame oil and sauté, stirring occasionally for 3 minutes. Transfer into a large bowl and combine with cooked rice, eggs and salt and pepper to taste. Press mixture into pan and top with sesame seeds. Bake for 35 minutes or until mixture has set and top is golden.
Serve with sliced avocado and salad.