1 1/2 cups leek/brown onion/spring onions, chopped/sliced
400g zucchini, grated
1/2 cup of mixed herbs dill/parsley/basil, finely chopped
1 cup cheddar/parmesan/feta, grated
Chilli flakes, to taste (optional)
125g plain flour/ GF flour – we used besan (chickpea) flour
1 1/2 tsp baking powder
Salt and pepper
Hello retro! We’ve taken a leaf out of the CWA book and whipped up the Australian classic, Zucchini Slice. It stands up as a satisfying, transportable, accomodating, dish that makes great use of the summer zucch glut. Think of this as a base recipe that’s very child friendly; if you wanted to amp up the flavours you could pop in some olives, pickled jalapeños, preserved lemon, chopped asparagus etc. We made a tray for packed lunched through the week!
Zucchini Slice GF
Heat the oven to 180°C and brush a 20cm X 20cm baking pan with olive oil. Line pan with baking paper, leaving 4cm overhanging on the sides of the pan.
Heat 2 tablespoons oil in a large pan over medium heat. Add onion/leek, season and cook until softened and golden brown, 10-12 minutes. Remove from heat and set aside to cool.
In a large bowl, whisk eggs until combined. Add cooled leek mixture to eggs, then stir in zucchini, cheese, chilli flakes and herbs. Sprinkle flour, baking powder over the wet ingredients. Season again and mix gently until smooth.
Scrape mixture into prepared baking dish. Bake until centre 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 perhaps some chilli sauce or sour cream and a side salad.