Australian Zucchini Slice

Recipe from Lukas Volger

Adapted by Melissa Clark

Published July 15, 2022

Australian Zucchini Slice
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour
Rating
4(688)
Comments
Read comments

A beloved Australian staple, a zucchini slice is an eggy, frittatalike lunchbox staple that’s baked until it’s firm enough to slice and eat out of hand. Most versions include bacon, but in his book, “Snacks for Dinner” (Harper Wave, 2022), Lukas Volger substitutes a combination of olives and pickled peppers for a deeply salty bite without any meat. You can serve this hot, warm or at room temperature. Or make it a day or two ahead, store it covered in the fridge, then let it come to room temperature before serving so the texture is supple and soft. —Melissa Clark

Featured in: Make the Most of Too Much Summer Squash With the Zucchini Slice

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:8 servings
  • ⅓cup plus 2 tablespoons extra-virgin olive oil, more for the pan
  • 1large leek, white and light green parts, halved and thinly sliced into half moons (1½ cups)
  • 4garlic cloves, finely grated or minced
  • ⅓cup coarsely chopped green olives
  • ⅓cup coarsely chopped pickled peppers (such as jalapeños and pepperoncini)
  • 1¼teaspoon kosher salt (such as Diamond Crystal), more as needed
  • 5large eggs
  • 2small zucchini, about 14 ounces, grated (2½ cups)
  • 1cup shredded Cheddar
  • ½cup coarsely chopped cilantro, basil or dill (or a combination)
  • 1cup (125 grams) all-purpose flour
  • 1½teaspoons baking powder
  • Flaky sea salt and chile flakes, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

290 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 321 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 350 degrees and brush an 8-by-8-inch baking pan with olive oil. Line pan with parchment paper, leaving 2 inches overhanging on the sides of the pan.

  2. Step 2

    Heat 2 tablespoons oil in a skillet over medium heat. Add leek, and cook until softened and golden brown, 7 to 10 minutes. Stir in garlic, olives, pickled peppers and ½ teaspoon salt, and cook until fragrant, 1 minute. Transfer to a large mixing bowl and add the remaining ⅓ cup oil; let mixture cool.

  3. Step 3

    In a medium bowl, whisk eggs until combined. Stir eggs into leek mixture, then stir in zucchini, cheese and cilantro. Sprinkle flour, baking powder and remaining salt over the wet ingredients. Mix gently until smooth.

  4. Step 4

    Scrape mixture into prepared baking dish. Bake until center is set and lightly golden brown, 30 to 40 minutes if using a metal pan and 40 to 50 minutes if using a glass dish. Transfer to a wire rack and let cool slightly. Cut into small squares and serve warm or at room temperature, sprinkled with flaky sea salt and chile flakes, if you like.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
688 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Debbie

As with many MC recipes this one has too much added salt. The olives and cheese contribute quite a bit on their own. When cooking it's good to remember that you can always add salt at the table but you can't "unsalt" an oversalted dish. Otherwise this is a fine recipe.

Anne

I've been making a simple, quick version of this for years. People always ask for the recipe. I hesitate to give it. The reason: Bisquick! The gasps from foodies are audible. Bisquick, eggs, milk, grated zucchini and grated cheese, amounts by eye.

Samantha

Chickpea flour works perfectly as a gluten-free substitute for the flour in the recipe.

Annie

I skipped the peppers, swapped cheddar for pecorino, almond flour instead of all purpose, put a bit less salt and squeezed the water out of the zucchini. Came out perfect.

quaas

Did it again. This time added 3 slices of Italian speck shredded. Delicious.

quaas

as always delicious. Hot or cold.

Private comments are only visible to you.

Credits

Adapted from “Snacks for Dinner” by Lukas Volger (Harper Wave, 2022)

Recipe Tags

or to save this recipe.