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Cooked zucchini slice. Small dishes of cottage cheese, cherry tomatoes and mashed avocado on the top side for decoration.

Healthy Gluten-Free Zucchini Slice

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 slices 1x
  • Method: Bake
  • Cuisine: Australian


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


  1. Preheat the oven to 350F/ 180C and line a brownie pan or Lamington pan with baking paper.
  2. 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.*
  3. In a large mixing bowl, whisk the eggs and cottage cheese together. Season with garlic powder, salt and pepper.
  4. Add the zucchini, onion, cooked quinoa, herbs and tomatoes, and stir to combine.
  5. Pour into the baking dish. Smooth over the top and decorate with a few extra sliced tomatoes if desired.
  6. Place into a preheated oven and bake for about 30-35 minutes.
  7. 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.