Zucchini Slice Recipes

AUSTRALIAN ZUCCHINI SLICE

Australian Zucchini Slice image

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.

Provided by Melissa Clark

Categories brunch, dinner, lunch, weekday, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/3 cup plus 2 tablespoons extra-virgin olive oil, more for the pan
1 large leek, white and light green parts, halved and thinly sliced into half moons (1 1/2 cups)
4 garlic cloves, finely grated or minced
1/3 cup coarsely chopped green olives
1/3 cup coarsely chopped pickled peppers (such as jalapeños and pepperoncini)
1 1/4 teaspoon kosher salt (such as Diamond Crystal), more as needed
5 large eggs
2 small zucchini, about 14 ounces, grated (2 1/2 cups)
1 cup shredded Cheddar
1/2 cup coarsely chopped cilantro, basil or dill (or a combination)
1 cup (125 grams) all-purpose flour
1 1/2 teaspoons baking powder
Flaky sea salt and chile flakes, for serving (optional)

Steps:

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.
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 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.
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.
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.

ZUCCHINI LASAGNA

Zucchini Lasagna image

I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way I use our abundant crop. -Charlotte McDaniel, Williamsville, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
1/4 cup chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
1 large egg, lightly beaten
1 cup 2% cottage cheese
4 medium zucchini (about 1-3/4 pounds)
3 tablespoons all-purpose flour
1 cup shredded part-skim mozzarella cheese
Additional shredded mozzarella cheese, optional

Steps:

Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese., Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese., Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.

Nutrition Facts : Calories 273 calories, Fat 13g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

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