Zucchini Slice

*Oil free, Soy free, Dairy Free, Egg free*

Zucchini Slice

Serves 4-6

10 minutes preparation, 45 minutes cooking time



  • 1 litre water or vegan stock

  • 1 cup polenta [fine]

  • 1 tsp garlic powder

  • 1-2 tsps. onion flakes

  • ¼ tsp paprika

  • ¼ tsp turmeric

  • 2-3 tbsps. Nutritional yeast flakes

  • 50 grams sun-dried tomatoes sliced

  • 1/2 medium [1 cup] red onion finely diced

  • 1 medium [2 cups] grated zucchini

  • Optional: salt and pepper

  • 1-2 tbsp. fresh herbs recommend thyme, basil, parsley or chives [or 1 tsp dried]

  • 5-6 Cherry tomatoes sliced in half



  1. Heat oven to 200c [400f]. Prepare a square baking dish [20cmx20cm] and line the base and sides with baking paper.

  2. Prepare all the ingredients before you start cooking the polenta. Bring the water/stock to the boil and add in the polenta, garlic powder, onion flakes, paprika, turmeric and yeast flakes. Bring to boil, lower to a simmer while stirring constantly and cook for 3 minutes. Stir in zucchini, then add in sun-dried tomatoes and red onion. Bring back to the boil, turn heat to low and simmer for another 2-3 minutes while stirring constantly. Add in herbs, taste and season with optional salt and pepper.

  3. Pour into baking tray and smooth down. Press cherry tomato halves into the top.

  4. Bake for 40 minutes in a fan forced oven. Remove and let cool in pan for 30 minutes. Remove to a plate or board and let cool for another 30 minutes or until polenta is firm enough to slice.

  5. Cut into squares and serve as is or with a fresh tomato sauce. This is great served room temperature or cold, but you do need to let it set first for it to be like a traditional zucchini slice.