Zucchini Slice or Zucchini Bake is one of those classic Aussie retro dishes. It boasts a great fibre content thanks to our friends the zucchini but many recipes are laden with white flour and cheese. This version has the added nutritional punch from chickpeas and whole meal flour and I have ditched the cheese altogether. To make this recipe 100% vegan swap out the eggs with your fav egg replacement. The addition of garlic and a generous amount of fresh herbs takes this dish to a higher level of flavour.

Zucchini & Chickpea Slice
Serves 8
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
Ingredients
  1. 550g grated zucchini
  2. 1 diced red onion
  3. 3 cloves garlic minced
  4. 1 cup wholemeal flour
  5. 2 teaspoons baking powder
  6. 400g mashed chickpeas
  7. 1 teaspoon dried mixed herbs
  8. 1 handful each of fresh mint and basil chopped
  9. 6 beaten eggs (or egg replacement)
  10. 1/3 cup plant mylk (oat, rice, soy, almond, etc)
  11. 1/3 cup evoo (extra virgin olive oil)
  12. 1/3 cup savoury yeast flakes
  13. extra evoo to grease the pan
Instructions
  1. Preheat your oven to 180degC.
  2. Grease a medium size baking pan.
  3. Combine all the ingredients in a large mixing bowl.
  4. Pour the batter into the baking pan and smooth the top.
  5. Bake for 45-50min or until golden and firm in the centre.
  6. Serve warm with a side salad or your favourite relish or chilli sauce.
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