This healthy gluten-free zucchini slice combines nourishing ingredients like quinoa, cottage cheese and tomatoes for a versatile, protein-packed vegetarian dish. It’s ideal for meal prep and works equally well for breakfast, lunch, brunch or dinner.
If you’re after a seasonal, nutritious recipe to prepare ahead, this gluten-free zucchini slice is a great choice. It highlights summer and autumn produce—zucchini, cherry tomatoes and fresh herbs—while cottage cheese, eggs and cooked quinoa add creaminess and protein without meat.
Light yet satisfying, this slice is a tasty alternative to sandwiches in a lunchbox and a quick option for busy meals. Instead of bacon or flour, cooked quinoa adds pleasant texture and a subtle nutty note, while cottage cheese brings extra creaminess and protein.
Ingredients you’ll need
You only need a few simple items and basic equipment (box grater, large bowl and spatula) to make this healthy zucchini slice.
- Eggs: 8 large eggs.
- Cottage cheese: about 1 cup (250g) for creaminess and extra protein.
- Garlic powder: or use fresh minced garlic if you prefer.
- Zucchini: about 2 large zucchini, grated. Be sure to squeeze out all excess moisture—this prevents a soggy slice.
- Fresh herbs: chopped parsley, basil or coriander—use what you have on hand.
- Quinoa: 1 cup cooked (about 150g). Cooked grains like brown rice or couscous can be substituted.
- Onion: ½ a brown onion, diced (any onion will work).
- Cherry tomatoes: halved, about ½ cup (100g).
- Salt + pepper: to taste.
How to make healthy gluten free zucchini slice
- Grate zucchini: Grate the zucchini on a box grater, then squeeze firmly to remove excess water. Removing moisture is essential to avoid a soggy slice.
- Whisk: In a large bowl, whisk eggs with cottage cheese. Season with garlic powder, salt and pepper.
- Combine ingredients: Add the squeezed zucchini, cooked quinoa, diced onion, chopped herbs and halved cherry tomatoes. Stir to combine evenly.
- Baking dish: Line a rectangle or brownie pan with baking paper and pour in the mixture. Smooth the top and arrange extra tomato slices if desired.
- Bake: Bake in a preheated oven at 350°F (180°C) for about 30–35 minutes, until set and lightly golden.
- Slice: Allow the slice to cool for at least 10 minutes, then cut into squares. This yields about 12 decent portions or 16 smaller pieces.
How to serve zucchini slice
Serve the zucchini slice warm or cold. It makes a convenient grab-and-go breakfast or lunch, and works well for picnics or potlucks since it’s easy to transport. Pair with a fresh side salad to make a more substantial meal.
It’s also a tasty alternative in a child’s lunchbox—keep it chilled with an ice pack during warmer months to maintain texture and food safety.
Storing and reheating leftovers
This slice is ideal for meal prep. Make a batch on the weekend and enjoy leftovers through the week.
- Refrigerate: Once cooled, cut into squares and store in an airtight container for up to 5 days.
- Freeze: Stack squares with baking paper between layers and freeze in a freezer-safe container or bag for up to 3 months.
- To reheat: Thaw in the refrigerator overnight, then warm briefly in the microwave (about 30 seconds) or in an oven until heated through. Defrosted slices can release extra moisture—placing a paper towel beneath them helps absorb excess liquid.
How to customize zucchini slice
This recipe is flexible—keep zucchini as the star and adapt other ingredients to what you have in the fridge.
- Sundried tomatoes: Substitute chopped sundried tomatoes for cherry tomatoes for a deeper, concentrated flavor.
- Add cheese: Along with cottage cheese, stir in up to ⅓ cup of another grated cheese such as pecorino, parmesan, cheddar or feta for extra flavour. This will alter the taste and richness.
- Add meat or canned fish: If not vegetarian, fold in about 1 cup of cooked shredded chicken, sausage or beef, or a can of drained tuna or salmon. If adding extra protein, you may need 1–2 additional eggs to help bind or reduce the zucchini by about 1 cup.
Here are some more veggie packed recipes you may like
Sweet Potato Quinoa Bites (gluten-free + vegan)
Pumpkin and Zucchini Fritters (gluten-free)
Mini Spinach and Feta Quiche
Baked Broccoli Pumpkin Tots
Baked Sweet Potato Zucchini Tots (paleo + vegan)
If you try this gluten free zucchini slice recipe or have questions, please leave a comment and rate it. I’d love to hear how you enjoyed it or any variations you tried.
Healthy Gluten-Free Zucchini Slice
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- Author: Caitlin Rule
- Total Time: 40 minutes
- Yield: 12 slices
Description
This nourishing gluten-free zucchini slice uses simple, wholesome ingredients like zucchini, quinoa and cottage cheese to deliver a tasty, protein-rich vegetarian option that’s great for meal prep or quick meals any time of day.
Ingredients
- 8 large eggs
- 1 cup / 250g cottage cheese
- 2 teaspoons garlic powder
- 4 ¼ cups (450g) grated zucchini, squeezed
- ½ brown onion, diced
- 1 cup / 150g cooked quinoa
- ¼ cup chopped parsley or basil leaves
- ½ cup / 100g grape tomatoes, halved
- Large pinch of salt and pepper
Instructions
- Preheat oven to 350°F (180°C). Line a rectangular baking or brownie pan with baking paper.
- Grate zucchini and squeeze out excess water—this prevents a soggy slice.
- In a large bowl, whisk eggs and cottage cheese. Season with garlic powder, salt and pepper.
- Add the squeezed zucchini, diced onion, cooked quinoa, herbs and halved tomatoes. Stir to combine.
- Pour the mixture into the prepared pan, smooth the top and add extra tomato slices if desired.
- Bake for 30–35 minutes, until set and lightly golden.
- Let cool at least 10 minutes, then cut into even squares and serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: Australian