It's amazing how delicious a good Vegan Zucchini Slice can 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 appetizer for a BBQ and delicious when served with a dollop of my Old-Fashioned Tomato Onion Chutney.
QUICK LOOK: TL:DR
AUSSIE VEGAN ZUCCHINI SLICE
- Prep Time 10 mins
- Cook Time 25 mins
- Total Time 35 mins
- Servings 12 pieces
- Calories 107 kcal per piece
- Key Ingredients: zucchini (courgette), chickpea flour, herbs, optional vegan cheese
- Dietary Info: vegan and gluten-free
- Tasting Notes: fresh and savoury with a lovely burst of herbs
Why you'll love this recipe!
- Zucchini Season Star: Great for using up extra zucchini
- Gluten Free: Yummy gluten-free recipe
- Great Snack: great for picnics, bbqs and get-togethers
Jump To
This zucchini slice 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! If you have even more to use up, my zucchini scarpaccia is delicious, as are these zucchini white bean fritters.
🥒Key Zucchini Slice Ingredients
Please see the recipe card on the bottom of the post for quantities and timings.
- 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 and adds a little extra protein too- YAY!)
- Herbs: I use a combo of dill and parsley. I love the freshness that herbs bring to the slice, oregano or thyme would also be delicious.
- 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.
See recipe card for quantities.
🌶️Substitutions & Variations
Here are some delicious additions you can use.
- Vegan Bacon- often a classic zucchini slice would have little pieces of bacon in it, you could easily add in some store-bought chopped vegan bacon, or sprinkle in some of my vegan bacon bits.
- Other veggies - pad out the recipe by adding grated carrot, small pieces of red pepper (capsicum to my Aussie friends) or even green peas.
- Other cheese: vegan cheddar cheese or omit the cheese and use some chopped olives to add tangyness.
👩🍳Zucchini Slice Instructions
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.
- Step 1: Grate the zucchini. No need to squeeze or pat it dry as the moisture in it becomes the batter.
- Step 2: Crumble the vegan feta cheese. (or grate the cheese if using cheddar)
- Step 3: Add all the ingredients to a large bowl.
- Step 4: Mix well, the moisture from the zucchini will start to turn the chickpea flour into a batter.
- Step 5: Keep mixing until the mixture comes together on a spatula.
- Step 6: Line a 23 x 23cm baking tin with parchment (baking) paper. Press the mixture out into the tin, sprinkle with a little olive oil and bake in your oven until golden.
Allow to cool fully before slicing as it will continue cooking and firm up as it cools.
Hint: If the batter is looking dry, add a little water bit by bit until the it forms- zucchini vary quite greatly in how much moisture they have in them.
How to eat Zucchini Slice:
This zucchini slice is perfect as an easy lunch, especially if you make a batch and have it in the fridge, ready to eat with a yummy Orzo Pesto Salad or my favourite Mediterranean Bean Salad.
If you have more zucchini to use up, then you can't go past this Zucchini Babaganoush, or a classic Courgette Tomato Pasta. Or of course, make a batch of Air Fryer Zucchini Fries to munch on.
Louise's Top tip
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.
❓Zucchini Slice FAQ
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.r them here
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!
Yes, freeze for up to 3 months. You can let it thaw and eat cold, or heat up in the oven.
This zucchini slice will keep well for up to 7 days in an airtight container. Great for food prepping!
Make a picnic!
This zucchini slice is perfect for a picnic, here are some great ideas to take along with it.
📖 Recipe
Aussie Vegan Zucchini Slice
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.
Video
Notes
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
Shelley Montgomery says
What could I use instead of vegan cheese only the vast majority of them contain coconut which I’m allergic to?
Louise-Claire Cayzer says
The vegan cheese is mostly used for flavor, you can omit it and add some nutritional yeast and/or some chopped green olives for extra tang and savory notes.
Sarah says
This was so good and SO easy!! I made a successful variation 2nd time around just to make it more substantial. I roasted a double layer of sliced potatoes and thick-sliced red onion for about 30 mins 'til tender then added a layer of roast capsicum along with the zucchini mix on top then baked as per your recipe. Delicious, thanks gor the great recipe!
Louise-Claire Cayzer says
Oh I love all your additions, I'll have to try some of them- and I especially love that you've made this recipe more than once!
Hanna says
Hi - I’m looking to omit the feta. How much extra capers/nutritional yeast would you recommend in this case?
Thanks 🙏🏼
Louise-Claire Cayzer says
HI Hanna
You can add an extra tbsp of capers and another of nutritional yeast. I also sometimes add chopped green olives to replace feta. Or you can just omit- it won't affect the texture.
Sandy says
Super easy and relatively quick to the table. So yummy, it reminds me of a soufflé without all of the eggs!
Louise-Claire Cayzer says
I'm so happy you like the recipe! It's such a fave at this time of year with all the extra zucchini!
Crischief says
I made this but must have done something wrong as it didnt set 😞
Louise-Claire Cayzer says
I'm so sorry the recipe didn't work for you- it's usually such a reliable recipe. Can I ask what brand of chickpea flour and which kind of vegan feta you used to try and help out with what went wrong.
Josie says
Haven't rated it as I haven't made it yet but would like to know where to buy the feta, I'm in Melbourne
Louise-Claire Cayzer says
Woolworths stocks a brand called Bio that is made in Greece and pretty good. (Greek vegan 'feta' tends to taste pretty authentic because a)- Greek and b) the Greek Orthodox Church has fasting days without meat or dairy, and it's pretty common to get it in supermarkets over there, so they know a thing or two about making it taste good!) - Otherwise there are a number of online vegan stores. Alternatively ask the No Meat May group on Facebook- it's run by Aussie friends of mine and they will have up to date information. (I'm now living in the UK and haven't been back home for a couple of years)
Aimee Mars says
I have never had this before, but it looks incredible and I bet it's great for brunch too! I also love a good vegan recipe so I'll be saving this one.
Beth says
This dish is delicious. I wanted to try them sooner but it took me a little bit to find the chickpea flour. The family really enjoyed it. Will make again.
Natalie says
This sounds delicious. I have a similar recipe from my grandma, but I love that in your recipe you added capers. I will definitely give this a try. Thanks!
Louise-Claire Cayzer says
It's such a classic recipe! I love capers so I couldn't resist adding them in!
Kechi says
These look unreal, what a delightful recipe! I will love to make them next weekend and I can’t wait!
Danielle Wolter says
This was my first time having zucchini slice and I loved it! So yummy!