A dear friend gave me this recipe years ago. She is Australian of greek origins, so I always assumed "slice" is the way either australians or greeks refer to a crustless quiche or a frittata. I should ask her! Regardless, it's a quick recipe delicious for either lunch or a light supper paired with a salad, or cut up in bite sizes as an hors d'oeuvres. I've been testing it with whole wheat flour. Either substituting 1/2 of the flour for whole wheat OR using 1/2 whole wheat flour and 1/2 cooked quinoa works quite well, although the color is not as vibrant (see photo). So if color and presentation is important, go for the white flour, if you prefer a heartier version, have fun with other flours. Either way, enjoy! —urbancooknyc
4 to 6 as main
zucchini, shredded (3 cups)
scallions, trimmed and sliced
crumbled feta cheese (or shredded swiss, cheddar or whatever you have on hand)
AP flour (whole wheat works just as well)
extra virgin olive oil
parsley, roughly chopped
salt & pepper, to taste
In This Recipe
Preheat the oven to 375 and lightly grease a 9 x 9 baking dish with olive oil.
In a small bowl, whisk the eggs and the olive oil. Pour over the zucchini mixture and mix well until combined. Add salt and pepper to taste and parsley. Pour the mixture in the prepared dish. Bake for about 40 minutes, until the top is golden and the sides start to pull away from the edge of the baking dish. This dish is delicious hot, but even better at room temperature.