Australian Zucchini Slice

Published July 15, 2022

Prep & Total Time

• Total Time: 1 hour (includes preparation and baking)

• Servings: 8–10 small squares

Ingredients

• ⅓ cup plus 2 tablespoons extra-virgin olive oil, plus extra for the pan

• 1 large leek (white and light green parts only), halved and thinly sliced into half-moons (1½ cups; ensure thorough cleaning to remove sand)

• 4 garlic cloves, finely grated or minced

• ⅓ cup coarsely chopped green olives (stuffed or pitted, drained)

• ⅓ cup coarsely chopped pickled peppers (e.g., jalapeños, pepperoncini; drained and patted dry)

• 1¼ teaspoons kosher salt (e.g., Diamond Crystal), plus extra for seasoning

• 5 large eggs (room temperature for even mixing)

• 2 small zucchini (about 14 oz / 400 g), grated (2½ cups; squeeze excess moisture with a clean kitchen towel or cheesecloth)

• 1 cup shredded sharp Cheddar (aged varieties enhance flavor)

• ½ cup coarsely chopped fresh herbs (cilantro, basil, dill, or a mix)

• 1 cup (125 g) all-purpose flour (or chickpea flour for gluten-free)

• 1½ teaspoons baking powder (ensure freshness; sifted for even distribution)

• Flaky sea salt and red pepper flakes, for garnish (optional)

Preparation

Step 1: Prep the Baking Dish

Preheat oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan with olive oil, then line with parchment paper, leaving 2 inches (5 cm) overhang on all sides for easy removal.

Step 2: Sauté Aromatics & Cool

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add sliced leeks; cook 7–10 minutes until softened and golden (stir frequently to prevent burning).

Add garlic, olives, pickled peppers, and ½ teaspoon salt; cook 1 minute until fragrant (garlic should not brown). Transfer to a large bowl and cool to room temperature (prevents overcooking eggs later). Drizzle remaining ⅓ cup olive oil over the leek mixture and mix well.

Step 3: Combine Wet & Dry Ingredients

In a medium bowl, whisk eggs until smooth. Add to leek mixture, then fold in grated zucchini (squeezed), shredded Cheddar, and herbs.

In a small bowl, mix flour, baking powder, and remaining ¾ teaspoon salt. Sprinkle over wet ingredients and fold gently until just combined (avoid overmixing to preserve tenderness).

Step 4: Bake to Perfection

Scrape batter into the prepared pan, smoothing the top. Bake:

• Metal pan: 30–40 minutes (center sets and edges pull away slightly from the pan).

• Glass pan: 40–50 minutes (slower heat retention; test with a toothpick—clean when inserted into the center).

Transfer to a wire rack; cool 10–15 minutes. Use parchment overhang to lift the slice, then cut into 1.5×1.5-inch (4×4 cm) squares.

Chef’s Tips & Variations

• Gluten-Free: Substitute all-purpose flour with 1 cup chickpea flour.

• Low-Salt Adjustment: Reduce salt to 1 teaspoon total; rely on olives/cheese for flavor.

• Texture Boost: Add 3–4 oz (85 g) shredded prosciutto or speck for depth.

• Herb Swap: Use thyme or rosemary for a savory twist (1–2 tablespoons chopped).

Reader Comments

• “Excess salt: olives and cheese are salty enough. Add salt at the table, not in the recipe.”

• “Quick hack: Bisquick, eggs, milk, zucchini, cheese (approximate measurements).”

• “Chickpea flour works as a gluten-free substitute. Perfect texture!”

• “Modified with: pecorino instead of cheddar, almond flour, squeezed zucchini. Flawless.”

• “Added shredded prosciutto: incredible depth.”

Serve warm or at room temperature; enjoy as a breakfast, snack, or side!