Easy Vegan Zucchini Slice

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5 from 2 votes

Prep Time 5

Cook Time 25

Total Time 30

Servings 4

Suitable For 6m+

2 large zucchini (grated - approx 500g)
120 g chickpea flour
2 tbsp basil pesto (we use our nut-free recipe; or a large handful of chopped basil)
15 g nutritional yeast
50 g vegan cheese (grated)
80 ml soy milk
Pinch salt and pepper (to taste; omit for under 12 months)

Preheat the oven to 180c/350f.
Add all of the ingredients to a bowl and stir to combine.
Add the mix to a lined baking dish (ours is 20x20cm), smooth the top with the back of a spoon then bake for 25-30 minutes until golden around the edges.
Allow to cool in the dish (this firms up as it cools).
Slice into 20 pieces and enjoy hot or cold.

Store in the fridge for 3 days or freezer for 2 months.