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Author Notes: 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
Serves 4 to 6 as main
- 2 zucchini, shredded (3 cups)
- 1 onion, diced
- 3 scallions, trimmed and sliced
- 1 cup crumbled feta cheese (or shredded swiss, cheddar or whatever you have on hand)
- 1 cup AP flour (whole wheat works just as well)
- 1 teaspoon baking powder
- 3 large eggs
- 1/4 cup extra virgin olive oil
- 1/4 cup parsley, roughly chopped
- salt & pepper, to taste
- Preheat the oven to 375 and lightly grease a 9 x 9 baking dish with olive oil.
- Combine shredded zucchini, chopped onions, scallions, flour, cheese.
- 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.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner