You will need approximately 2 medium zucchini and 3 or 4 shortcut bacon rashes.
1 teaspoon Dijon mustard
¾ cup (90g) brown rice flour
¼ cup (35g) corn flour
2 teaspoons baking powder
375g coarsely grated zucchini
1 cup (100g) grated tasty cheese
1/3 cup finely chopped chives
120g shortcut bacon rashes, chopped
1/3 cup (80ml) olive oil
Preheat oven to 180°C. Grease and line a baking dish or slice tray measuring approximately 20x30cm.
Beat eggs and mustard with a whisk. Add rice flour, corn flour and baking powder, and whisk together until smooth.
Add the remaining ingredients and mix with a spatula until evenly combined. Spread mixture into prepared baking dish.
Bake 30-35 minutes until firm to touch, and puffed and golden.
Please note: many sources state brown rice flour is high FODMAP.
I have checked this with Dr Jaci Barrett of Diet Solutions and Monash University and she has confirmed that
brown rice flour is in fact low FODMAP and safe in a low FODMAP diet.
Shared from; http://www.lowfodmap.com/