Australian Zucchini Slice
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.
- Serves: 8 persons
- 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 (1 1/2 cups)
- 4garlic cloves, finely grated or minced
- ⅓cup coarsely chopped green olives
- ⅓cup coarsely chopped pickled peppers (such as jalapeños and pepperoncini)
- 1 ¼teaspoon kosher salt (such as Diamond Crystal), more as needed
- 5large eggs
- 2small zucchini, about 14 ounces, grated (2 1/2 cups)
- 1cup shredded Cheddar
- ½cup coarsely chopped cilantro, basil or dill (or a combination)
- 1cup (125 grams) all-purpose flour
- 1 ½teaspoons baking powder
- Flaky sea salt and chile flakes, for serving (optional)
Step 1Heat 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.
Step 2Heat 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 1/2 teaspoon salt, and cook until fragrant, 1 minute. Transfer to a large mixing bowl and add the remaining 1/3 cup oil; let mixture cool.
Step 3In 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.
Step 4Scrape 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.