• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes

    Aussie Vegan Zucchini Slice

    Published: Aug 16, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 10 Comments

    Jump to Recipe

    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. this recipe
    Jump to:
    • 📝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

    1. 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!
    2. 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!)
    3. Herbs: I use a combo of dill and parsley. I love the freshness that herbs bring to the slice!
    4. Capers: I love their saltiness which combines beautifully with the soft blandness of the zucchini.
    5. 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.

    1. Grate the zucchini and put into a large bowl. No need to wring or squeeze!
    2. Add a little salt and mix it well.
    3. 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!)
    4. Add the crumbled vegan feta if using.
    5. Splodge (technical term) the mix into a lined baking tin & bake!
    6. 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

    • High Protein Quinoa Tabbouleh Salad (Gluten Free)
    • Amazing Vegan BBQ-able Bean Burgers!
    • Beautiful Beetroot Hummus Dip

    🥒Similar Recipes

    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

    📖 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
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Australian, Vegan
    Servings 12 pieces
    Calories 71 kcal

    Equipment

    • 23 x 23 cm baking tin
    • Mixing Bowl

    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
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Recipes

    • A white bowl of Green Pea Dip with Olives and extra peas on top with little leaves of mint and a drizzle of olive oil on top.
      Green Pea Dip with Olives and Mint
    • A bowl of tofu crispy crackers with a few spilled next to the bowl.
      Tofu Crispy Crackers (Healthy High Protein Chips)
    • A plate of white bean salad with peppers and olives with some smaller plates and extra dressing in a pot in the background.
      Easy Mediterranean White Bean Salad with Olives
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.

    Reader Interactions

    Comments

      5 from 8 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Crischief says

      August 04, 2024 at 5:06 am

      I made this but must have done something wrong as it didnt set 😞

      Reply
      • Louise-Claire Cayzer says

        August 05, 2024 at 5:51 pm

        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.

        Reply
    2. Josie says

      November 16, 2023 at 2:58 am

      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

      Reply
      • Louise-Claire Cayzer says

        November 16, 2023 at 10:08 am

        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)

        Reply
    3. Aimee Mars says

      September 21, 2021 at 1:58 pm

      5 stars
      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.

      Reply
    4. Beth says

      September 21, 2021 at 12:45 pm

      5 stars
      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.

      Reply
    5. Natalie says

      September 21, 2021 at 11:49 am

      5 stars
      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!

      Reply
      • Louise-Claire Cayzer says

        September 21, 2021 at 11:51 am

        5 stars
        It's such a classic recipe! I love capers so I couldn't resist adding them in!

        Reply
    6. Kechi says

      September 21, 2021 at 11:42 am

      5 stars
      These look unreal, what a delightful recipe! I will love to make them next weekend and I can’t wait!

      Reply
    7. Danielle Wolter says

      September 21, 2021 at 11:41 am

      5 stars
      This was my first time having zucchini slice and I loved it! So yummy!

      Reply

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Crispy Air Fried Oyster Mushrooms
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)

    Tofu Lover? These are for you...

    • A little bowl of vegan bacon bits with a jar of bacon bits in the background.
      Vegan Tofu Bacon Bits-Easy DIY Recipe!
    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free
    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce

    Vegan Dinner Inspo

    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes
    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A large bowl of potato salad with peas, sugar snap peas, dill and pickles mixed through it. There is a large jar of dill pickles in the background.
      Dill Pickle Potato Salad (with no mayo!)
    • A bowl of asparagus and pea pasta salad ready to eat with some lemons in the background and a little jug of extra dressing in the foreground.
      Asparagus & Pea Spring Pasta Salad with Lemon Dressing
    • Cheesy Chickpea flour crackers in a bowl. The crackers are topped with poppy seeds.
      Crispy Chickpea Flour Crackers (with chia & flaxseed)
    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Vegan Larder on the Cravings Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.