Vegan Zucchini Slice

An Aussie-style baked egg dish with onions and bacon made with chickpea flour instead of eggs.

Course Appetizer, Breakfast

Cuisine Aussie

Keyword vegan zucchini slice, zucchini slice, zucchini slice with chickpea flour

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 82kcal

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

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.

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.