Vegan Zucchini Slice (Gluten-Free)
Make this vegan zucchini slice for an easy, healthy breakfast. It’s made with mung beans instead of eggs for lots of plant protein and fiber.
What is Zucchini Slice?
Zucchini slice is an Australian dish somewhere between a frittata and a quick bread. It’s typically made with eggs, zucchini, flour, cheese, and maybe bacon and onions. It’s an easy make-ahead dish that can be served hot or cold, so it’s popular for lunchboxes and potlucks. I was originally testing this recipe as a zucchini frittata, but it’s a little more dense than a frittata due to the starch from the mung beans. So I thought it more closely resembled zucchini slice. Anyway, it’s delicious, great for meal prepping, and makes the perfect high protein breakfast!
Key Ingredients
- Yellow Split Mung Beans ⟶ Yellow split mung beans cook much faster than the whole green mung beans. Mung beans are fairly neutral in flavor, and not as “beany” as chickpeas or lentils in my opinion.
- Zucchini ⟶ Obviously essential for zucchini slice! The zucchini is finely shredded so you can’t really taste or see it. A great way to sneak in some veggies for picky eaters.
- Miso & Nutritional Yeast⟶ These add umami, so I highly recommend using them if you can. Without them your frittata won’t be as flavorful.
Tips for Success
Use yellow split mung beans ⟶ They should be yellow, not green! The green mung beans are still whole and will not work for this recipe. Yellow split mung beans have the outer green skin removed and cook much faster.
Add a pinch of black salt* for eggy flavor ⟶ Black salt, or kala namak, has a sulfurous flavor and aroma similar to hard-boiled eggs. However, I usually make this frittata with regular salt and it’s still delicious!
My favorite vegan cheese brands ⟶ Daiya, Violife, and Follow Your Heart are my go-to’s and the ones I can usually find at stores in the US. Of course there a ton of brands out there, so let me know what others I should try! Some brands I really don’t like are Trader Joe’s and Simple Truth (Kroger) – they have a really weird aftertaste to me. But I haven’t had them in a couple years, so maybe they’re better now?
Enjoy with your favorite sauce/condiment ⟶ This zucchini slice is delicious on its own, but I also love adding some hot sauce, chimichurri, or even ketchup!
Round out your meal ⟶ Depending on your appetite in the morning, you might find your breakfast more satisfying if you serve this zucchini slice with avocado toast, oatmeal and peanut butter, a bagel and cream cheese, or a muffin if you want something sweet.
Vegan Zucchini Slice FAQ
Where do I buy split mung beans?
Mung beans are used in a lot of Asian and Indian cuisine, so check these aisles at your supermarket or visit ethnic markets. I have found split mung beans at HMart in the US.
Can I make this with a different bean/legume?
I have only tested this frittata with yellow split mung beans, so I can’t say whether another bean will work, but you can try split red lentils. The flavor will just be a little different.
Do I need to squeeze water out of the zucchini?
Yes! Do not skip this step! Zucchini contains a lot of water, so if you don’t squeeze out the water your zucchini slice will turn out mushy and undercooked. I know it seems a bit counterintuitive to remove water from the zucchini and then add more water in, but the water content of zucchini varies. You can technically use some of the zucchini water if you want to reduce waste, but it may impart a green color to your zucchini slice.
Can I omit the cheese?
Sure, but if you do, I recommend doubling the amount of salt.
More High Protein Breakfasts
- Mung Bean Frittata
- Vegan Tofu Quiche
- Vegan Vegetable Frittata
- Miso Baked Beans
- Protein Mango Chia Pudding
- Protein Chocolate Mousse
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan Zucchini Slice (Gluten-Free)
Ingredients
- 1 large (300-400g) zucchini
- ½ onion thinly sliced
- ½ cup shredded vegan cheese
- 1 cup (200g)
yellow split mung beans* rinsed and soaked overnight - 280 ml water
- 1 clove garlic
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp baking powder
- 2 tsp miso
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp paprika
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 tsp lemon juice optional
Instructions
- Soak rinsed mung beans in a large bowl of water overnight. If short on time, boil a pot of water, turn off the heat, add mung beans, and let them soak for 1-2 hours.
- Preheat oven to 350°F/180°C. Line a 12×8-inch baking dish or 8-inch square pan with parchment paper.
- Shred zucchini.
- Squeeze out excess water with your hands or a cheesecloth.
- Add zucchini, cheese, and onions to a large mixing bowl.
- Drain soaked mung beans and add to a blender.
- Add remaining ingredients to the blender and blend on high until smooth.
- Pour the mung bean mixture into the mixing bowl with the veggies and cheese. Mix until everything is well combined.
- Transfer the mixture into the lined baking dish.
- Bake for 35-40 minutes, until the filling is set and the edges are golden.
- Cool for at least 10 minutes before slicing. To store, cool completely, then cover and store in the fridge for up to 5 days.
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