Growing up, my mum’s zucchini slice was a staple in our household and one of my absolute favorite meals. It was simple, comforting, and always a hit at the dinner table. When I was a teenager and discovered my own love of cooking, I naturally gravitated towards recreating her zucchini slice recipe—it was a classic after all!
But as time went on, I started questioning some of the ingredients, especially the full cup of vegetable oil. Honestly… ew, that seemed a bit much! So, I decided to experiment and tried making it without the oil altogether. Guess what? No one even noticed the difference!
Over the years, I’ve continued to tweak and adapt the recipe to make it healthier, more flavorful, and of course, 100% gluten free. This modernized version has become a go-to meal in my home, not just because it’s delicious, but also because it’s so versatile.
Zucchini slice is perfect for any season. In winter, pair it with steamed or roasted veggies for a cozy dinner. In summer, it’s amazing with a crisp, fresh salad—or even served cold for a quick, no-fuss lunch. It’s also great for meal prep. Simply double the recipe to make a large batch, and you’ll have plenty of leftovers for easy lunches or snacks throughout the week.
This gluten free zucchini slice isn’t just a recipe—it’s a way to enjoy a beloved family tradition with a healthy twist. Whether you’re new to zucchini slice or you’re looking for a gluten free version of this Aussie classic, I’m sure you’ll love it as much as I do!
You will need
2 Medium Zucchinis, grated
1-2 Cups Plain Gluten Free Flour
1 Onion, finely diced
8 Eggs
1 Cup Corn Kernels
6 Rashers Bacon, finely diced
1+1/2 Cups Grated Cheese (I use Parmesan as I'm lactose intolerant and can tolerate it)
Salt and Pepper
Optional - sliced tomatoes
To Make
Preheat a fan-forced oven to 180 degrees C / 360 degrees f
Crack eggs into a large mixing bowl
Add Zucchini, Onion, Bacon, Corn to the bowl and stir
Add half a cup of the Flour to the bowl and stir, followed by another half a cup
*Note you may need to add more flour at this stage if the ingredients feel too 'wet'. This will depend on a number of factors including the size of your eggs and zucchini.
Season with Salt and Pepper
Pour into a large baking tray
Top with slices of tomatoes if you like
Sprinkle with Cheese
Bake in the oven for approx 40-45 minutes until golden on top and a skewer comes out clean
If you're the type of person who is sick of the same old gluten free meals and need some inspiration... Or you just want to get a healthy meal on the table fast that everyone will eat, check out Meal Plans Made Easy here.
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