Pumpkin & Zucchini Savoury Slice

Low FODMAP Pumpkin and Zucchini savoury slice
Serves: 6
Prep: 10 minutes
Cook: 1 hour 5 minutes

Quick and easy, vegetarian lunch option! Delicious served hot or cold, this healthy frittata is packed full of flavour and can be enjoyed as a snack or as a main meal. Missing an ingredient? Don't panic, frittatas are fail-safe and any low FODMAP vegetable can be substituted or added.


2 tsp garlic infused olive oil

9 g 0.3 oz

Japanese pumpkin, grated

300 g 10.5 oz

5 eggs

290 g 10.2 oz

2 egg whites

80 g 2.8 oz

¼ cup gluten-free plain flour

38 g 1.3 oz

½ cup reduced fat ricotta

62 g 2.1 oz

Zucchini, grated, moisture removed

250 g 8.8 oz

2½  Tbsp fresh chives, chopped

8 g 0.3 oz

2½  Tbsp fresh continental parsley, chopped

8 g 0.3 oz

½ bunch spring onions, green tops only

8 g 0.3 oz

Punnet cherry tomatoes, halved

250 g 8.8 oz

½ cup reduced-fat tasty cheese, grated

62 g 2.2 oz

Balsamic glaze, to serve (check ingredients to ensure contains no high FODMAP ingredients such as honey)


  1. Preheat oven to 180°C/356°F. Grease and line a 26x16cm (base measurement) slice pan.

  2. Heat oil in a large frying pan. Cook grated pumpkin for 3-4 minutes or until beginning to soften.

  3. Whisk the eggs, egg whites and flour in a large mixing bowl until combined. Stir in ricotta, cooked pumpkin, zucchini, chives, parsley and spring onion tips.

  4. Pour mixture into prepared slice pan. Scatter cherry tomatoes on top of mixture and lightly press down.

  5. Bake for 50 minutes or until lightly golden and cooked through when tested with a skewer.

  6. Sprinkle with grated cheese and bake for a further 10 minutes, or until cheese is melted and golden.

  7. Cut slice into 6 even pieces. Drizzle with balsamic glaze to serve.

Nutrition Information (per serve)
Energy 505 Kj / 121 cal
Protein 7.60g
Carbohydrates 7.80g
Sugar 2.70g
Total Fat 6.20g
Saturated Fat 2.70g
Fibre 1.70g
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