Aussie Vegan Zucchini Slice

Name: Vegan Zucchini Slice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 500 g courgettes/zucchini (roughly 2 medium courgettes); 200 g chickpea flour ((gram flour)); 100 g spring onions (scallions); 2 tbsp capers; 50 g chopped fresh herbs (parsley & dill ); 125 g vegan feta (I like the violife brand); 1 tsp chilli sauce (eg tabasco or cholula (OPTIONAL) ); Salt & Pepper to taste; 100 ml water (added bit by bit)

I had somehow forgotten just how delicious a good Vegan Zucchini Slice could be! I'm an Aussie so growing up, zucchini slice was an absolute classic. It made the rounds every summer at picnics and pot lucks.

It's the perfect easy way to make a load of zucchini into something easy and portable to eat, and utterly delicious. The original Aussie zucchini slice is made with eggs, cheese and flour, but as this is my easy and utterly delicious vegan version, I've made a few clever substitutions that keep it egg free and gluten-free too!

A stack of vegan aussie style zucchini slice on a plate.

Jump to:

📝Key Ingredients
👩‍🍳How-To
❓FAQ
Perfectly Baked!
🥗Serving Ideas
🥒Similar Recipes
📖 Recipe
💬 Comments

This vegan zucchini slice (courgette) is super similar to my courgette fritters, but it's easier, because you don't have to faff around squeezing the zucchini, and you pop it all at once into the oven. No frying! Yay!

📝Key Ingredients

Ingredients for gluten-free and vegan zucchini slice laid out ready to use.

Zucchini or Courgettes: You can also use yellow summer squash. As these are grated into the recipe, you can use up some of those chonky ones you have lying around!
Chickpea Flour: Also known as gram flour. Magically manages to do the job of both the eggs and the flour used in the original recipe. (And is gluten free too YAY!)
Herbs: I use a combo of dill and parsley. I love the freshness that herbs bring to the slice!
Capers: I love their saltiness which combines beautifully with the soft blandness of the zucchini. (optional!)
Green Onions/Scallions: These give a great tang and really help the flavor of the recipe.
Vegan Feta: (Optional) I used Violife 'Greek Style' in the zucchini slice recipe. To me it tastes really similar to soft goats cheese and is brilliant in this. You can omit and add more capers and some nutritional yeast instead if you don't fancy it.
Hot Sauce (optional but delicious) for a bit of gentle heat. I like to use Sriracha for mine but you do you.

👩‍🍳How-To

For the full recipe and how to make my yummy vegan zucchini slice, go to the recipe card below. These simple instructions should help you see how it looks as you cook.

Grate the zucchini and put into a large bowl. No need to wring or squeeze!
Add a little salt and mix it well.
Add the chickpea flour, herbs and capers and vegan feta and mix until you have a lumpy batter. The liquid coming out of the zucchini will combine with the chickpea flour to form the batter (magic!)
Add a little water as needed. Zucchini vary greatly in how watery they are so go bit by bit until you have a thick batter that holds togetehr on the spoon.
Splodge (technical term) the mix into a lined baking tin & bake!
If you want a lovely golden top, brush a little olive oil over once it's nearly done cooking.

Grate the zucchini, chop the green onions and crumble the vegan feta.

1.Grate the zucchini and put into a large bowl. No need to wring or squeeze! Chop the spring onions, finely chop the herbs and crumble the vegan feta cheese.

Add all the ingredients to a large bowl and mix well to combine.

Add the chickpea flour, herbs and capers and mix until you have a lumpy batter.

Mix all the ingredients and add a little water if necessary.

The liquid coming out of the zucchini will combine with the chickpea flour to form the batter (magic!). If you need to, add a little water bit by bit as zucchini vary quite greatly in how much moisture they have in them.

LIne a baking tray and pour out the mixture into it, pressing it down well. Add a drizzle of olive oil over the top.

Line a 23 x 23 cm baking tin with parchment/baking paper. Pour out the zucchini mixture into the tray and press it down.

Bake at 180c/360f for about 25 minutes or until it is set

❓FAQ

Pro tip

Perfectly Baked!

The zucchini slice is baked once it starts to brown and firm up in the middle. Make sure to completely cool the zucchini slice before slicing as it will firm up once cooled.

Can I use other vegetables?

This vegan zucchini slice recipe works well with any vegetable you can grate or cut into small pieces. Carrots, yellow squash, even corn or peas. You might need to add some water to the batter as zucchini have a lot of liquid in them.

Are zucchini and courgettes the same?

Yes! Zucchini is the name that Italians, Aussies and the US call them, while the UK and France call them courgettes. Same yummy green veggie!

Can I use different herbs?

Yes, marjoram or oregano would be nice. Either dried or fresh.

Can this recipe be frozen?

Yes, freeze for up to 3 months. You can let it thaw and eat cold, or heat up in the oven.

How long does this recipe last in the fridge?

This will keep well for up to 7 days. Great for food prepping!

🥗Serving Ideas

This yummy vegan zucchini slice is perfect to serve up at a bbq or picnic. Why not try it with some of these yummy recipes

🥒Similar Recipes

Got a glut of zucchini? Courgettes on the rampage? We have lots of yummy ideas to help you use them up.

If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta with your creation! Don't forget to also please comment & star ⭐⭐⭐⭐⭐this recipe too! (P.S. Follow me on Tik Tok!) xx Louise-Claire

📖 Recipe

A stack of zucchini slice on a plate ready to eat.

Vegan Zucchini Slice

Louise-Claire Cayzer

A yummy and easy way to use up zucchinis! Vegan version of the classic Aussie recipe.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Australian, Vegan

Servings pieces

Calories 107 kcal

Equipment

Ingredients Note:

For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

Ingredients

▢ 500 g (2½ cups) courgettes/zucchini (roughly 2 medium courgettes)
▢ 200 g (1 ⅔ cups) chickpea flour ((gram flour))
▢ 100 g (1 cup) spring onions (scallions)
▢ 2 tablespoon capers
▢ 50 g (¾ cups) chopped fresh herbs (parsley & dill )
▢ 125 g (¾ cups) vegan feta (I like the violife brand)
▢ 1 teaspoon chilli sauce (eg tabasco or cholula (OPTIONAL) )
▢ Salt & Pepper to taste
▢ 100 ml (3/7 cup) water (added bit by bit)

Instructions

Preheat your oven to 180°C/360°F/Gas Mark 5
Grate the zucchini/courgette and put into a large bowl.
Sprinkle over a little salt.
Sprinkle over the chickpea flour and mix well.
Add the chopped herbs and capers and vegan feta.
The moisture from the zucchini will start to blend with the chickpea flour and form a thick batter.
Zucchini vary with how much water they have in them, so add water bit by bit until you have a thick batter.
Add the chilli sauce if using and mix.
Line a square baking tin with greaseproof paper and pour in the mixture, smoothing it out into the corners.
Put into the oven for 25 minutes. If you would like a pretty golden top, you can brush with a little olive oil about 5 minutes before the end of the cooking time.
The slice is cooked when you press it with your finger and it springs back (or check with a chopstick or toothpick and it comes out clean.
Make sure to cool the zucchini slice completely before cutting as it will be still soft when it comes out of the oven.

Notes

This recipe is good to eat hot, or at room temperature.

It will keep for up to a week in the fridge, or freeze in slices and will keep up to 3 months in the freezer.

RECIPE UPDATED

NB: This recipe was updated 1/6/26.

The method remains the same, however I have increased the amount of chickpea flour, added a little water to help with the batter and added in spring onions as this helps 'set' the zucchini slice better and makes for a better slice.

If you wish to use my original recipe instead it is below:
Original recipe called for

500 g (2½ cups) courgettes/zucchini (roughly 2 medium courgettes)
95 g (¾ cups) chickpea flour ((gram flour))
2 tablespoon capers
50 g (¾ cups) chopped fresh herbs (parsley & dill )
125 g (¾ cups) vegan feta (I like the violife brand)
1 teaspoon chilli sauce (eg tabasco or cholula (OPTIONAL) )
Salt & Pepper to taste

Nutrition

Calories: 107kcalCarbohydrates: 13gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 99mgPotassium: 296mgFiber: 3gSugar: 4gVitamin A: 526IUVitamin C: 15mgCalcium: 33mgIron: 1mg

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