This healthy gluten-free zucchini slice is made with nourishing ingredients like quinoa, cottage cheese and tomatoes. It’s great for meal prep and can be enjoyed for breakfast, lunch, or even dinner! Protein packed, vegetarian and SO delicious!
Looking for something yummy, seasonal, and nutritious to make for the week ahead? Well I have you covered guys!! With this new gluten-free zucchini slice recipe. It is our family’s latest craze and a recipe that we all crave.
It is made with seasonal summer/ autumn veggies like zucchini, tomatoes and fresh herbs. Plus it’s made with protein-packed cottage cheese, eggs and quinoa which keeps it meat-free and vegetarian friendly.
This slice is full of flavour and is perfect for a quick lunch, or a change from sandwiches in the lunchbox. I love that this zucchini slice is made without bacon, instead we add cooked quinoa for texture, cherry tomatoes for a burst of sweetness and the cottage cheese really takes it to a whole new level.
Ingredients you’ll need
You only need a few simple ingredients, a box grater, large bowl and spatula to whip up this healthy zucchini slice!
- Eggs: you’ll need 8 eggs in this recipe.
- Cottage cheese: instead of cheddar cheese we add cottage cheese to keep it lighter and boost the protein. It also adds a lovely creaminess.
- Garlic powder: or use fresh minced garlic cloves if you prefer.
- Zucchini: the star of the show! You’ll need about 2 large zucchini’s shredded on a box grater. Make sure to squeeze out all of the excess moisture after! This is very important, otherwise the slice will be too “wet” and not bind properly.
- Fresh herbs: use any freshly chopped herbs you have on hand. I used coriander this time but basil also tastes amazing!
- Quinoa: you’ll need 1 cup of cooked quinoa for this recipe. It bulks this slice up, replaces the need for flour, provides texture and gives a slightly nutty flavour. Brown rice, couscous, or any type of cooked grain would be delicious though.
- Onion: I used brown onion but any type will work!
- Cherry tomatoes
- Salt + pepper: to bring out all of the flavors.
How to make healthy gluten free zucchini slice
- Grate zucchini: to start, grate the zucchini’s on a box grater, then squeeze with your hands and drain out the excess water. This is very important, otherwise you will end up with a soggy slice. KEY STEP!
- Whisk: in a large mixing bowl, whisk the eggs and cottage cheese together. Season with garlic powder, salt and pepper.
- Combine ingredients: Add the zucchini, cooked quinoa, herbs and tomatoes to the egg mixture.
- Baking dish: pour into a rectangle baking dish lined with baking paper. Smooth over the top and decorate with a few extra sliced tomatoes if desired.
- Bake: Place into a preheated oven and bake for about 30-35 minutes.
- Slice: Allow to cool for at least 10 minutes before slicing. Cut into even sized square and serve! I usually get 12 decent slices or 16 smaller pieces.
How to serve zucchini slice
This vegetarian zucchini slice makes a great grab and go breakfast, lunch or dinner just as is. It also makes a great as an addition to a nice picnic, or a potluck, as it is easy to transport and it can be enjoyed either hot or cold. We usually serve it with a side salad to make it a larger meal.
You can also add it to kids lunchbox instead of sandwiches. Just take sure to keep it cold with an ice pack, especially in the warmer months, otherwise it can go soggy.
Storing and reheating leftovers
This gluten free zucchini slice is great to meal prep for lunches and meal ideas. I usually make it on a Sunday for the week ahead.
- Refrigerate: Cut up the cooked and cooled zucchini slice into squares then place in an airtight container and store for up to 5 days in the fridge.
- Freeze: Use a freezer safe container or snap lock bag and store for up to 3 months in the freezer. Just make sure to place baking paper between them if you stack them.
- To Reheat: Thaw the zucchini slice in the fridge overnight. Then simply reheat in the microwave for about 30 seconds. Note: it will be slightly more watery when defrosting— I like to put a piece off paper bowling underneath do help absorb some excess moisture*.
How to customize zucchini slice
You can feel free to make this zucchini slice based off of what you have in the fridge. Which the zucchini is a key ingredients, you can mix and match and have fun! Here are a few suggestions:
- Leftover sundried tomatoes. If you have leftover sun-dried tomatoes, feel free to sub those in for the cherry tomatoes! They don’t have to be sliced either!
- Use your favourite cheese. In addition to the cottage cheese you can also add up to 1/3 cup of another tasty cheese. I love a good sharp pecorino but parmesan, cheddar and feta or even a combo are all lovely. Note this will change the overall flavour of the slice*.
- Add a some cooked meat or canned fish. If not vegetarian you can easily add ~1 cup leftover shredded chicken, sausage or ground beef if you like. Simply cook it first (if needed) then cool and add to the mixture. Or you can even add 1 can of tuna or canned salmon! Note you may have to add 1-2 extra eggs to help bind or reduce the zucchini by 1 cup.
Here are some more veggie packed recipes you may like
If you try this gluten free zucchini slice recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
This healthy gluten-free zucchini slice is made with nourishing ingredients like quinoa, cottage cheese and tomatoes. It is great for meal prep and can be enjoyed for, breakfast, brunch or even dinner! Protein packed, vegetarian and SO delicious!
- 8 large eggs
- 1 cup/ 250g cottage cheese
- 2 teaspoons garlic powder
- 4 1/4 cups (450g) grated zucchini — squeezed
- 1/2 a brown onion, diced
- 1 cup/ 150g cooked quinoa
- 1/4 cup chopped parsley or basil leaves
- 1/2 a cup/ 100g grape tomatoes, halved
- large pinch of salt + pepper
- Preheat the oven to 350F/ 180C and line a brownie pan or Lamington pan with baking paper.
- Grate the zucchini on a box grater, then squeeze with hands to drain out the excess water. This is a very important step, otherwise you will end up with a very soggy slice.*
- In a large mixing bowl, whisk the eggs and cottage cheese together. Season with garlic powder, salt and pepper.
- Add the zucchini, onion, cooked quinoa, herbs and tomatoes, and stir to combine.
- Pour into the baking dish. Smooth over the top and decorate with a few extra sliced tomatoes if desired.
- Place into a preheated oven and bake for about 30-35 minutes.
- Allow to cool for at least 10 minutes before slicing. Cut into even sized square and serve! I usually get 12 decent slices or 16 smaller pieces.