Vegan Zucchini Slice

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

Print Recipe

5 from 9 votes

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

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Australian, Vegan

Servings: pieces

Calories: 107kcal

Author: Louise-Claire Cayzer

Equipment

Ingredients

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

Metric - American

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