freezer friendly bake

There are dishes that require careful layering and patience. And then there are dishes like this Vegan Cheesy Zucchini Bake — the kind that comes together in one bowl and one dish with no slicing into thin rounds, no draining for twenty minutes, no fussing over presentation, just grated zucchini stirred straight into a thick, cheesy batter and baked until golden, set, and deeply satisfying. This is that bake. The one you turn to on a night when the gratin feels like too much effort but you still want that same warm, cheesy zucchini comfort.

Where a gratin layers thin slices of zucchini between a poured sauce, this bake takes a completely different approach — zucchini is grated and squeezed dry, then mixed directly into a savory chickpea flour and cheese-style batter studded with herbs and garlic, poured into a dish, and baked until firm enough to slice into squares. The result is closer to a savory vegetable bread or dense frittata-style bake than a classical gratin, with a soft, custardy interior and a golden, slightly crisp top.

What makes this bake so outstanding is its simplicity — one bowl, one mixing step, one bake, with grated zucchini distributed evenly throughout rather than layered, giving every single square the same balance of cheesy batter and tender zucchini in every bite.

This recipe is naturally gluten-free when made with chickpea flour, ready in just 50 minutes, and absolutely wonderful served warm in squares, either as a side dish or a light vegetarian main with a salad alongside.

Recipe Information

Ingredients

For the Bake

• 4 medium zucchini, grated and squeezed very dry
• 1 cup (115g) chickpea flour
• ½ cup (60g) vegan shredded mozzarella
• ¼ cup (25g) nutritional yeast
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp baking powder
• ½ tsp dried oregano
• ¼ tsp turmeric
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh dill or parsley, chopped

For the Top

• ¼ cup (30g) extra shredded vegan mozzarella
• A light dusting of smoked paprika

Optional Add-ins

• ¼ tsp chili flakes for gentle heat
• 2 tbsp sun-dried tomatoes, finely chopped
• ¼ cup (30g) vegan feta crumbled through the batter

To Serve

• Fresh herbs
• A simple side salad
• Vegan yogurt or tahini drizzle

Instructions

1. Preheat the oven and prepare the dish. Preheat the oven to 375°F (190°C). Grease a 20cm (8-inch) square or round baking dish.
2. Squeeze the zucchini thoroughly. Grate the zucchini and place in a clean kitchen towel, squeezing firmly to remove as much liquid as possible — this step is essential for the bake to set properly.
3. Sauté the onion and garlic. Heat the olive oil in a small skillet over medium heat. Add the onion and cook for 3–4 minutes until softened, then add the garlic and cook for 30 seconds more.
4. Make the batter. In a large bowl whisk together the chickpea flour, baking powder, oregano, turmeric, salt, and pepper. Add the cooked onion and garlic, the squeezed zucchini, vegan mozzarella, nutritional yeast, and fresh herbs. Mix thoroughly until evenly combined into a thick batter.
5. Pour and top. Pour the batter into the prepared dish, spreading it evenly. Scatter the extra shredded mozzarella over the top and dust lightly with smoked paprika.
6. Bake. Bake for 30–35 minutes until the top is golden, the center is set, and a knife inserted comes out clean.
7. Rest and serve. Let rest for 8–10 minutes before slicing into squares — this is essential for clean slices, as the bake firms up as it cools slightly.

Pro Tips

• Squeeze the zucchini until truly dry — more thoroughly than seems necessary — or the bake will not set properly and will be soft and wet in the center.
• Whisk the chickpea flour into the dry ingredients first to avoid lumps before adding the wet components.
• Let the bake rest fully before slicing for clean, sliceable squares rather than a loose, crumbly result.
• Use a square or rectangular dish for the most uniform slices.

How This Differs From a Classic Gratin

A gratin relies on thinly sliced vegetables layered beneath a poured sauce that thickens around them during baking, producing distinct visible layers. This bake instead mixes grated zucchini directly into a single batter, producing a uniform, sliceable texture throughout rather than separate layers — closer to a savory vegetable loaf than a traditional French-style gratin, and considerably faster to prepare.

Flavor Variations

• Mediterranean Zucchini Bake: Add chopped sun-dried tomatoes and vegan feta to the batter for a Mediterranean-inspired version.
• Spicy Zucchini Bake: Add chili flakes and a diced jalapeño for gentle building heat.
• Herb Garden Bake: Increase the fresh herbs and add a tablespoon of fresh basil for a more herbaceous version.

Nutritional Highlights (Per Serving)

Storage

• Refrigerator: Store in an airtight container for up to 4 days. Reheat individual squares in a skillet or air fryer to restore some crispness on top.
• Freezer: Freeze cooled squares wrapped individually for up to 2 months. Thaw in the refrigerator before reheating.
• Meal prep: This bake is excellent for slicing into portions for lunches throughout the week.

Frequently Asked Questions

Can I use a different flour instead of chickpea flour?

Yes — a gluten-free all-purpose flour blend or regular all-purpose flour can be used, though the chickpea flour adds extra protein and a slightly firmer set.

Why is my bake too wet in the center?

This is almost always caused by insufficient squeezing of the zucchini. Squeeze it very thoroughly in a kitchen towel until no more liquid comes out before adding to the batter.

Can I add other vegetables to this bake?

Yes — grated carrot or finely chopped spinach can be added alongside the zucchini, just be sure to squeeze out any extra moisture they release as well.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more quick, comforting vegan side dish recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!