Aussie Vegan Zucchini Slice

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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.

A hand reaches in to pick up a piece of zucchin slice off the plate.

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

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!

📝Key Ingredients

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.

Zucchini slice laid out on some baking paper with a hand picking up a slice.

👩‍🍳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 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.

❓FAQ

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!

Stack of zucchini slices. There is a zucchini blossom behind the plate.

🥗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.

📖 Recipe

Squares of zucchini slice piled up on a plate with some herbs around it.

Vegan Zucchini Slice

Louise-Claire Cayzer

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

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Australian, Vegan

Servings pieces

Calories 71 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)
▢ 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

Instructions

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.

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.

Nutrition

Calories: 71kcalCarbohydrates: 7gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 92mgPotassium: 199mgFiber: 2gSugar: 2gVitamin A: 439IUVitamin C: 13mgCalcium: 23mgIron: 1mg

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