Gluten-Free Zucchini Slice
This gluten-free zucchini slice recipe is everything the classic should be – golden, cheesy, and full of flavour – only gluten-free, and guaranteed to work every time.
Made with simple ingredients, it’s the perfect recipe for lunchboxes, snacks, or an easy family dinner. Quick to prep, high in protein, freezer-friendly, and totally kid-approved – this is the zucchini slice you’ll come back to again and again.
What can zucchini slice be used for?
This versatile and extremely forgiving zucchini slice recipe can be used for:
- lunch boxes
- breakfast on the go
- after school snacks
- a light dinner with salad
- freezing for later
- a savoury ‘take a plate of food’ to work/meeting/morning tea etc.
Ingredients To Make Gluten-Free Zucchini Slice
Many zucchini slices tend to use gluten flours and milk. This one doesn’t. Here’s what we use instead:
- 6 large eggs
- ¼ cup (60ml) olive oil
- Salt and pepper, to taste
- 1 cup (120g) gluten-free all-purpose/plain flour
- 2 teaspoons gluten-free baking powder
- 1 small onion, finely chopped
- 1 medium-large zucchini (courgette), grated and squeezed of excess water
- ½ cup corn kernels – fresh, frozen, or canned (drained if canned)
- ½ cup bacon pieces (about 75g), chopped
- 1 cup (100g) grated cheese – cheddar, tasty, mozzarella, or a mix
Gluten-Free Zucchini Slice Recipe Substitutions and Alternatives
- Oil: swap olive oil for neutral oils like canola or vegetable.
- Flour: almond flour, chickpea flour, or oat flour (if safe) can replace GF plain flour.
- Bacon: substitute with diced ham, leftover chicken, or skip altogether for a vegetarian version.
- Onion: use spring onions/scallions for a milder flavour, or skip altogether.
- Veggies: swap corn for peas, capsicum (bell pepper), or grated carrot.
- Cheese: any melty cheese works – cheddar, mozzarella, tasty, or a blend.
- Dairy-free: use a dairy-free cheese alternative or add nutritional yeast for flavour.
(Note: not all substitutions have been tested, but they’re common swaps that should work.)
Storing and Freezing
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individual slices and freeze for up to 2 months. Reheat in the oven or microwave.
How to make Gluten-Free Zucchini Slice
- Preheat oven to 350°F (180°C). Line a 9×13 inch (22x30cm) baking dish with baking paper.
- In a large bowl, whisk eggs, olive oil, salt, and pepper until combined.
- Stir in gluten-free flour and baking powder until as smooth as you can get it.
- Fold through onion, zucchini, corn, and bacon.
- Add cheese and mix until well combined.
- Pour mixture into the prepared dish, smooth the top, and bake for 35 to 40 minutes, or until golden and set in the centre.
- Allow to rest for 10 minutes before slicing into squares or rectangles.
Find the measurements and full recipe below!
FAQs About Gluten Free Zucchini Slice
What is a substitute for flour in zucchini slices?
Almond flour, chickpea flour, or oat flour (if safe) can be used instead of gluten-free all-purpose. Each gives a slightly different texture.
What’s the secret to a non-soggy zucchini slice?
Squeeze out as much liquid as possible from the grated zucchini (and any wet veggies). Also, don’t overload the slice with too many extras – stick to the ratios.
Waste not, want not though – the watery-green goodness that you drain can be used in smoothies, soups or pasta sauces that you may also be cooking up.
Can you make zucchini slices without self-raising flour?
Yes! Use gluten-free plain/all-purpose flour and baking powder. That’s exactly what this recipe does.
Is zucchini slice high in protein?
Yes, with 6 eggs, bacon, and cheese, it’s a protein-packed and filling recipe that makes a hearty lunch or dinner.
Pro Tips for Amazing Zucchini Slices
- Grate zucchini on the large holes of your grater for better texture.
- Always squeeze the zucchini to avoid a soggy slice.
- Line your dish for easier removal and cleaner slices.
- Sprinkle with chopped parsley or chives for colour before serving.
Zucchini Slice (Gluten-Free)
Equipment
- Large mixing bowl
- Box grater or food processor
- 9×13 inch (22x30cm) baking dish
- Oven
Ingredients
- 6 large eggs
- ¼ cup (60 ml) olive oil
- salt + pepper, to taste
- 1 cup (125 g) gluten-free all-purpose/plain flour
- 2 teaspoons gluten-free baking powder
- 1 small onion, finely chopped
- 1 medium-large zucchini, grated and squeezed of excess water
- 1/2 cup (85 g) corn kernels fresh, frozen, or canned (drained if canned)
- 1/2 cup (75 g) diced bacon pieces or ham, chopped
- 1 cup (110 g) grated/shredded cheese cheddar, tasty, mozzarella, or a mix
Instructions
- Preheat oven to 350°F (180°C). Line a 9×13 inch (22x30cm) baking dish with baking paper.
- In a large bowl, whisk eggs, olive oil, salt, and pepper until combined.
- Stir in gluten-free flour and baking powder until smooth.
- Fold through onion, zucchini, corn, bacon, and cheese until well combined.
- Pour mixture into the prepared dish, smooth the top, and bake for 35 to 40 minutes, or until golden and set in the centre.
- Allow to rest for 10 minutes before slicing into squares or rectangles.
Recipe Notes:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individual slices and freeze for up to 2 months. Reheat in the oven or microwave.
Nutrition Information:
If you’re looking for more yummy, gluten-free ways to use zucchinis, be sure to check out:
Did you try this recipe?
Let us know in the comments!
So easy!
Delish! Had a family brunch yesterday and we have a few GF family members – everyone loved it and couldn’t tell it was even gf!