Zucchini Slices: A Super Easy Recipe for the Australian Snack

Zucchini slices are a healthy, versatile and popular Australian snack. Read on to learn how to make our easy and delicious vegan zucchini egg bake recipe.

Zucchini slices — otherwise known as zucchini egg bakes — are a traditional Aussie snack that deliciously combines zucchini, egg, bacon and cheese with spices and seasoning, before baking it. This is a relatively healthy meal idea loved by adults and kids alike.

Zucchini slices are a bit like a quiche, only without the crust. While the traditional recipe for zucchini slices calls for a generous amount of bacon, eggs and dairy cheese, here we outline a great vegan recipe that we think tastes just as good as the original.

Vegan Zucchini Slices — What You Need

Before assembling your zucchini slices, get all of your ingredients in one place. Here is what you need.

Ingredients:

• 3 cups zucchini. The key ingredient for your dish. In the absence of fresh, preferably organic zucchini, you can try yellow squash in its place.
• 1 cup chickpea flour. Chickpea flour, occasionally also known as gram flour, is a perfect plant-based substitute for the eggs in a typical zucchini slice recipe. Plus, it acts as an alternative to plain flour, making it suitable for gluten-free diets.
• 1/4 cup water.
• Herbs and spices. This part of the recipe is down to your personal taste. Dill and parsley are popular choices for zucchini slice mix, but you can also make it with fresh basil, oregano and chili. No matter which herbs you choose, use fresh, so all of that great flavor is baked in.
• 1/2 cup capers. Capers give zucchini slices nice touch of saltiness that combines beautifully with the subtler taste of the zucchini itself. They add the umami flavor bacon would provide in a traditional egg bake recipe.
• 2 cups vegan feta. There are so many great vegan cheeses out there. Violife’s Greek-style vegan feta is a fantastic addition to this recipe. If you prefer a heartier flavor to your vegan cheese, opt for a hard cheese vegan alternative. Or, add nutritional yeast as a cheese substitute.
• 1/2 cup smoked tofu. This is your straightforward bacon substitute. The smoky flavor will give your zucchini slices that added tasty touch.
• Pinch salt and pepper.

Instructions:

1. Preheat the oven to 350º.
2. Grate or slice the zucchini. Don’t drain the excess liquid as this combines well with the chickpea flour to create a batter.
3. Add a pinch of salt and mix.
4. Dice the smoked tofu into small cubes or chunks.
5. Add the chickpea flour and 1/4 cup of water to create the batter.
6. Add your favorite herbs and the capers and mix until the batter has a rich, chunky consistency.
7. Crumble the feta and add it to the batter.
8. Transfer the zucchini mixture to a large, lined baking tray.
9. Reduce the oven temperature slightly and bake for 35 to 40 minutes, checking occasionally to avoid burning. Bake the mix evenly all the way through.
10. If you want your zucchini slices to have a delicious-looking golden brown top, brush them with a small amount of organic olive oil just before it finishes cooking.

Tips & Tricks

So, zucchini or courgettes?

No need for confusion! “Courgette” is what the British and many Europeans call zucchini. It doesn’t matter what you call them, you’re still getting a healthy protein-rich green veggie.

Speaking of veggies — add more

This vegan zucchini slices recipe works well with just about any vegetable, so long as it is cut into small pieces or grated. Carrots, corn and even peas can be used depending on what your household prefers. You can also add diced capsicum, shredded kale (when in season), baby spinach, diced red or white onion or lots of garlic.

Store it in the fridge

Your freshly baked zucchini slices will keep for up to a week in the fridge and tastes great when served chilled. Eat it as a nutritious lunch or on-the-go work snack.

Freeze it

Your zucchini slice will keep for up to three months in the freezer before its flavor starts to decline. Before placing it in the freezer, allow the dish to cool completely to avoid condensation turning your dish into sludge when thawed.

Read more:

• Can You Eat Zucchini Raw? Benefits & Downsides of the Uncooked Vegetable
• How To Make Zucchini in the Air Fryer: 3 Easy Recipes
• 6 Ingredient Zucchini Boats: Vegetarian Recipe

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Tags: Baking Food Guide Recipes