Vegan Zucchini Slice
This vegan zucchini slice is an Australian-style dish traditionally made with zucchini, eggs, onions, cheese, and bacon baked into a savory snack. This vegan version swaps out the eggs, cheese, and bacon for vegan alternatives without compromising taste.
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Why make this recipe
- Quick and easy – Just toss everything into 1 bowl, mix, and bake!
- Kid Friendly – My kids love this dish, and it’s great for breakfast, packed lunches, and snacks. Plus, it’s a great way to sneak in extra veggies.
- Great for Meal Prep – it keeps well in the fridge or freezer, ready for an easy lunch, dinner, or snack.
- Gluten-Free – It satisfies your cravings for carbs, yet it’s high in protein and fiber!
- It’s Delicious both hot and cold.
Ingredients and substitutions
- Chickpea Flour – aka garbanzo bean flour. You can find it in most large grocery stores in the gluten-free flour section. This mimics the egg in traditional zucchini slice. You can also use a full carton of Just Egg if you don’t have chickpea flour.
- Water – to hydrate the flour.
- Light Olive Oil – to give it a moist texture. You can omit it for oil-free. You can also use vegan butter for a richer flavor.
- Nutritional Yeast – to add an umami flavor. You can also use 1/2 cup of shredded vegan cheese instead.
- Salt – for flavor. You can use black salt instead for a more egg-like flavor.
- Zucchini – You will need 2-3 zucchini, depending on their size. You can also swap this for summer squash.
- Onion – A small onion or shallot gives the dish a lot of flavor, but you can omit it if you want.
- Bacon Bits – this gives it the authentic bacon flavor in traditional Aussie zucchini slice. Most store-bought bacon bits are actually vegan, and you can easily make your own bacon bits from TVP.
Helpful tools
- Grater – to grate the zucchini. You can also use a food processor.
- An 8 x 8-inch baking dish – to bake the zucchini slice.
- Parcment Paper – to line the pan to make it easier to remove and slice.
How to make vegan zucchini slice
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Preheat your oven to 375°F (190° C).
Step 2 – Put 1 1/4 cups chickpea flour, 3 tablespoons nutritional yeast, and 1 tsp salt in a medium-sized mixing bowl and give it a stir.
Step 3 – Add 1 cup of water and 2 tablespoons of oil and stir well until it forms a smooth, thick paste.
Step 4 – Wash and shred zucchini into small pieces. (You can use a cheese grater or a food processor to chop it into small pieces.) Add 2 cups of firmly packed shredded zucchini to the bowl.
Step 5 – Dice a small onion and add it to the bowl along with 1/4 cup of bacon bits. Stir well with a silicone spatula to make sure everything is incorporated.
Step 6 – Add the mixture to a prepared 8 x 8-inch baking dish lined with parchment paper or well oiled if not using parchment.
Step 7 – Bake at 375° (190° C) for 40 minutes until the top is golden. Allow it to sit and cool for about 15 minutes before slicing. Serve either warm or cold.
Pro Tips
- Be sure to add 1 cup of the water and stir well until you have a thick paste with no lumps, before adding the remaining ingredients.
- Let it cool for at least 15 minutes before cutting. It will firm up once it cools off a little.
Storage
The vegan zucchini slice will keep well on the countertop for up to 24 hours. After that, store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
More zucchini recipes
If you have a ton of zucchini from the garden and are looking for some great recipes to use it up, you have to try my zucchini brownies, zucchini lasagna, zucchini pasta, zucchini fries, or zucchini soup.
More chickpea flour recipes
- Vegan Chickpea Omelette
- Chickpea Flour Bread
- Vegan French Toast
- Vegan Egg Muffins
- Chickpea Flour Crepes
Vegan zucchini slice recipe
Vegan Zucchini Slice
Ingredients
- 1 1/4 cups chickpea flour, (aka garbanzo bean flour)
- 3 tablespoons nutritional yeast, (optional)
- 1 1/4 teaspoons salt, (black salt for a more egg-like flavor) reduce for lower sodium if desired.
- 1 cup water
- 2 tablespoons olive oil, (or any neutral-flavored oil)
- 2 cups shredded zucchini
- 1/2 cup onion
- 1/4 cup bacon bits
Equipment
- 8 x 8"baking dish
Instructions
- Preheat your oven to 375°F (190° C).
- Put 1 1/4 cups chickpea flour, 3 tablespoons nutritional yeast, and 1 1/4 tsp salt in a medium-sized mixing bowl and give it a stir.
- Add 1 cup of water and stir well until it forms a smooth, thick paste.
- Wash and shred zucchini into small pieces. (You can use a cheese grater or a food processor to chop it into small pieces.) Add 2 cups of firmly packed shredded zucchini to the bowl.
- Dice a small onion and add it to the bowl along with 1/4 cup of bacon bits. Stir well with a silicone spatula to make sure everything is incorporated.
- Add the mixture to a prepared 8 x 8-inch baking dish lined with parchment paper or well oiled if not using parchment.
- Bake at 375° (190° C) for 40 minutes until the top is golden. Allow it to sit and cool for about 15 minutes before slicing. Serve either warm or cold.
Notes
- Be sure to add 1 cup of the water and stir well until you have a thick paste with no lumps, before adding the remaining ingredients.
- Let it cool for at least 15 minutes before cutting. It will firm up once it cools off a little.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
Beautiful recipe. I used scallions (green onions), thinly sliced, but otherwise followed the recipe. This was delicious! Thank you for sharing this recipe.
You’re welcome. I’m glad that you liked the recipe! 🙂
You are amazing! My husband loves eggs, cheese, and bacon; he doesn’t like zucchini. He loved this vegan twist. The only change that I made was that I added it to 12 silicone muffin cups for an easier way to freeze and serve (a slightly larger) portion.
Great idea! Glad that your husband like it! 🙂
I am on vacation and, oddly enough, I have all the ingredients except for the chickpea flour. (Weirdly, I DO have black salt. Go figure.) I’d like to make this recipe but I can I use unbleached all-purpose flour instead of chickpeas flour?
I’m not sure, I haven’t tested it that way. I use the chickpea flour because it has a similar texture to eggs when baked, I’m not sure if the texture would be right with regular flour. You can use Just Egg or a similar egg replacer if you can find that.
Can’t wait to try this, it looks delicious! Just one question- do you need to squeeze the moisture from the zucchini first? Thanks in advance.
No, don’t squeeze the liquid from the zucchini, the recipe accounts for the extra moisture in the zucchini and that way you are keeping the water soluble vitamins from the zucchini. Enjoy!