Zucchini & Pumpkin Slice (Gluten-Free)
This gluten-free zucchini and pumpkin slice is quick to prep, budget-friendly, and packed with veggies – but still cheesy and mild enough that kids love it too. Think of it as a cross between a frittata and a savoury slice: golden, sturdy, and easy to pack for school lunches, after-school snacks, or even a quick lunch or dinner with salad.
Why You’ll Love This Zucchini & Pumpkin Slice Recipe
- Kid-approved – cheesy, mild flavours with familiar veggies.
- Lunchbox-ready – sturdy enough to cut into squares or bars.
- Freezer-friendly – make once, freeze portions for busy weeks.
- Flexible – swap in extra veggies, different cheeses, or make it dairy-free.
If there are no fans of pumpkin in your home, then try this easy gluten-free zucchini slice instead.
Ingredients to make Zucchini and Pumpkin Slice
You’ll only need everyday ingredients you probably already have at home:
- 400 g pumpkin (peeled, deseeded, chopped into 2 cm / ¾ inch pieces)
- 1 medium onion, finely chopped
- 1 medium-large zucchini (courgette), grated
- 1 cup (150 g) corn kernels – fresh, frozen, or canned (drained if canned)
- 1 cup (100 g) grated cheese – cheddar, tasty, mozzarella, or a mix
- 1 cup (120 g) gluten-free all-purpose/plain flour
- 2 teaspoons gluten-free baking powder
- 6 large eggs
- ¼ cup (60 ml) olive oil
- Salt and pepper, to taste
Step by Step Instructions to Make Zucchini & Pumpkin Slice
Step 1: Preheat oven to 180°C (360°F). Line a 20 x 30 cm (8 x 12 inch) baking dish with baking paper.
Step 2: In a large bowl, whisk together the eggs, olive oil, salt, and pepper until smooth.
Step 3: Stir in the gluten-free flour and baking powder until smooth.
Step 4: Add pumpkin, onion, zucchini, corn, and cheese. Mix well to coat everything evenly.
Step 5: Pour mixture into the prepared pan, spread evenly, and bake for 35 to 40 minutes, or until golden and set in the centre.
Step 6: Allow to cool slightly before cutting into squares or bars.
Zucchini Slice Substitutions and Alternatives:
- Cheese: Use dairy-free cheese, or mix in parmesan for more flavour.
- Vegetables: Swap corn for peas, grated carrot, or chopped broccoli.
- Oil: Light olive oil works best, but vegetable oil or melted butter can also be used.
- Flour: A standard gluten-free all-purpose/plain flour blend is best.
Zucchini Slice vs Frittata – What’s the Difference?
If you’re in the US, you might be wondering if a zucchini slice is just another name for a frittata. They look similar, but there’s one big difference:
- Zucchini Slice (Australia & NZ favourite): Made with eggs and a little gluten-free flour + baking powder, so it bakes into a sturdier, more ‘sliceable’ texture. Perfect for cutting into neat squares or bars that hold together in lunchboxes.
- Frittata (Italian classic): Often made with just eggs (sometimes cream) and fillings – and no flour. The result is a lighter, softer, creamier dish, often cooked partly on the stovetop and served fresh in wedges.
In short: zucchini slice is the portable, kid-friendly, meal-prep version, while frittata is more of a sit-down brunch or dinner dish.
Nutrition & Protein Notes
This zucchini & pumpkin slice isn’t just veggie-packed – it’s also a great source of protein thanks to the eggs and cheese. With around 7 g of protein per slice (if cut into 10 larger pieces), it’s filling enough to keep kids going through school or after sports.
If you’d like to boost the protein even further, you can also try:
- Adding an extra ½ cup (50 g) of grated cheese
- Stirring through ½ cup ricotta or cottage cheese
- Mixing in diced ham, cooked bacon, or shredded chicken
These swaps turn it into an even more satisfying slice, perfect for older kids, teens, or parents needing a portable lunch.
Storage & Freezing
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cut into squares, wrap well individually, and freeze for up to 2 months. Reheat in the oven or microwave.
What to Serve With It
This slice makes a perfect standalone lunchbox snack, or add in some:
- Cherry tomatoes or cucumber sticks
- Gluten-free crackers
- Hummus, guacamole, or tzatziki
- Fresh fruit
FAQs About Zucchini and pumpkin Slice:
Can you freeze zucchini slice?
Yes, just wrap the portions individually and freeze up to 2 months. Reheat when needed.
Why is my zucchini slice soggy?
Usually from too much water in the zucchini. Grate, then squeeze well before using.
Can I make zucchini slice dairy-free?
Yes. Use dairy-free cheese or 2-3 tablespoons nutritional yeast for flavour.
Can I make zucchini slice without pumpkin?
Yes, just replace pumpkin with more zucchini, carrot, or sweet potato.
Is zucchini slice the same as quiche?
Not quite. Quiche has a pastry crust, zucchini slice doesn’t. Slice is firmer and easier to pack into lunchboxes.
Similar Gluten-Free Recipes You’ll Love:
- Gluten-Free Quiche (Crustless/No Pastry)
- Easy Zucchini Slice – Gluten Free
- Gluten-Free Cheese & Bacon Mini Quiches
Zucchini & Pumpkin Slice (Gluten-Free)
Equipment
- Oven
- Baking Dish 20 x 30 cm (8 x 12 inch) approximately
Ingredients
- 6 large eggs
- ¼ cup (60 ml) olive oil
- salt and pepper, to taste
- 1 cup (120 g) gluten-free all-purpose/plain flour
- 2 teaspoons gluten-free baking powder
- 14 oz (400 g) pumpkin, peeled, deseeded, chopped into 2 cm / ¾ inch pieces
- 1 medium onion, finely chopped
- 1 medium zucchini, grated
- 1 cup (150 g) corn kernels, fresh, frozen, or canned (drained if canned)
- 1 cup (110 g) grated/shredded cheese cheddar, tasty, mozzarella, or a mix
Instructions
- Preheat oven to 180°C (360°F). Line a 20 x 30 cm (8 x 12 inch) baking dish with baking paper.
- In a large bowl, whisk together the eggs, olive oil, salt, and pepper until smooth.
- Stir in the gluten-free flour and baking powder until smooth.
- Add pumpkin, onion, zucchini, corn, and cheese. Mix well to coat everything evenly.
- Pour mixture into the prepared pan, spread evenly, and bake for 35 to 40 minutes, or until golden and set in the centre.
- Allow to cool slightly before cutting into squares or bars.
Nutrition Information:
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