You will LOVE this special zucchini bake!

Another zucchini recipe because why not? Ham and cheese stuffed zucchini is so summery, nutritious, and of course, easy to make and very beginner friendly so give it a go and let me know how much you loved this deliciousness summer on plate type of recipe!

Enough chitchat! Here is the recipe!


• 4 zucchinis, grated
• 1 large potato, grated
• 100 g of chickpea flour
• 1/2 teaspoon of garlic powder
• 100 g of vegan salami or vegan ham
• 100 g of vegan cheese
• 1/4 cup of unsweetened vegan milk
• A few drops of lemon
• Breadcrumbs to taste
• Salt and pepper to taste
• 1 teaspoon of baking powder
• Olive oil


  • 1.
    Shred the zucchini, add salt to it, mix well, cover and let it sit for 15 minutes.
  • 2.
    Drain the zucchini water by squeezing it with your hands or with the help of a potato ricer.
  • 3.
    Add the shredded potato, along with the remainder of the ingredients except for the breadcrumbs, olive oil, and ham and cheese.
  • 4.
    Grease a baking dish, spread breadcrumbs, then add half of the zucchini batter, add the vegan ham or salami, add the cheese, then add the remainder of the zucchini batter, spread the batter to even the surface, sprinkle some breadcrumbs, then finish with a drizzle of olive oil.
  • 5.
    Bake it in the oven for 35 minutes at 200C / 400F.
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