Zucchini Cheesecake Recipe, Savoury, Vegan and Gluten free

This Zucchini (courgette) Cheesecake Recipe is savoury, vegan and gluten-free!

It is the perfect alternative to a quiche and is a great dish to take to share at a party or picnic. I have adapted my original vegetarian cheesecake recipe to include a gluten free and vegan option as I am alway striving to cater for all the dietary requirements and I am super stoked with this new version,

it's on point!

The versatile zucchini is a prolific grower in Northland. Throughout the spring and summer it is cheap and easy to buy. It is nice to have a few different recipes under your belt. In my case my early memories of this vegetable are not great. So I have taken on a challenge to make super tasty zucchini dishes that are often disguised as my kids tend to pick them out, so in this recipe they are grated into the mix and also chargrilled and used as a topping. Chargrilling is one of my absolute favourite ways to prepare them, in my cookbook and classes I go through step by step to how to perfect this technique, but essentially you need to let them get really good chargrill lines before you flip them.

You will need a stand alone mixer or hand held electric whisk for the vegetarian version and a food processor for the vegan version. The food processor is also utilised for the base but the seeds could be chopped by hand then mixed together in a mixing bowl before pushing into the tin. I do find the mini food processors great for chopping seeds and nuts to a good consistency, far superior to larger ones.

Squeezing out the excess liquid from the zucchini's is an essential part of the recipe and I like to place the grater on top of a clean tea towel and grate them straight onto it, then gather the edges together and squeeze the life out of it. After you have squeezed till you can't squeeze any more, leave it sitting in the tea towel until you are ready to use it.

Zucchini Cheesecake

~New Additions~

Original Recipe from The Veggie Tree Spring and Summer Cookbook

I’ve popped the vegan and gluten-free options underneath the or, and separated the fillings into their own sections and the ingredients in bold.

Vegan | Gluten-free

Make 1x25cm cheesecake

Serves 12

Line a 25cm spring form tin with baking paper. For the base measure the following into a food processor:

1/2 c raw walnuts or pumpkin seeds 3/4 c sunflower seeds

Whizz until finely chopped, then add:

1 c wholemeal or oat flour


1 c buckwheat and brown rice flour

2 T psyllium husk

1 T ground flaxseed with ¼ c water, leave to absorb for 10 minutes before adding

½ tsp salt