I had somehow forgotten just how delicious a good Vegan Zucchini Slice could be! I'm an Aussie (Louise here!) 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 are just as delicious.
This vegan zucchini slice (courgette) is super similar to our 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!
- 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.
- 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.
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 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 the crumbled vegan feta if using.
- 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.
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.
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, marjoram or oregano would be nice. Either dried or fresh.
Yes, freeze for up to 3 months. You can let it thaw and eat cold, or heat up in the oven.
This will keep well for up to 7 days. Great for food prepping!
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
- High Protein Quinoa Tabbouleh Salad (Gluten Free)
- Amazing Vegan BBQ-able Bean Burgers!
- Beautiful Beetroot Hummus Dip
Got a glut of zucchini? Courgettes on the rampage? We have lots of yummy ideas to help you use them up.
- Vegan Zucchini Fries
- Zucchini Babaganoush (Smokey Courgette Dip)
- Vegan Courgette & Leek Frittata
- Our Fave Courgette & Tomato Summer Pasta
Vegan Zucchini Slice
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!!)
- 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
- Preheat your oven to 190°C/375°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.
- The moisture from the zucchini will start to blend with the chickpea flour and form a thick batter.
- Add the chilli sauce if using and mix.
- Finely chop or crumble the vegan feta into the batter, and fold through.
- 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.