Zucchini Slice.
A dish common in Australia and New Zealand that bears similarities to frittatas and quick breads. It consists of zucchini, eggs, cheese, usually bacon, and flour baked to form a flat loaf. It is … cut into squares, and served as a main dish or a side dish and is often eaten for lunch. (Source: Wikipedia)
Frequently in the summer months I’ll make a vegetarian version, when both zucchini and fresh basil are abundant. It’s tasty, filling, and travels well – a good choice for picnics and road trips. Today, being only April, when said fresh greens in short supply, I used some of our garden zucchini from the freezer, pickled scallions, and a few tablespoons of homemade pesto.
Served with the obligatory chili crisp (or sub chile flakes), it was delicious, as always, and I’ve made a note of the off-season substitutes.
I use the New York Times version as a jumping-off point, but there is a plethora of recipes on-line. Here’s a few:
