zucchini slice: it's perfect
with scallions + nigella seeds...very easy to make, very portable, very high in protein + fiber and who cares about any of that because it's sooo good
Hey there! On Tuesdays I share easy lunch recipes for paid subscribers.
To me, a “lunch recipe” is especially simple to make and simple to clean-up (of course you can make the recipe for any mealtime that you’d like!).
I always include a number of helpful notes for paid subscribers (i.e. ways to make vegetarian/vegan/gluten-free versions of the recipe and other fun notes/ideas).
Some of the links below are affiliate links via ShopMy, which means I may earn a small commission if you purchase through my ShopMy page at no extra cost to you.✌️
You guys. The zucchini is here. THERE IS SO MUCH OF IT.
It happens like this every single year. There’s no zucchini and then there’s so much.
…too much?
…no such thing!
I get asked about ideas of what to do with zucchini a lot. Here are a ton of ideas I shared last year (with recipes + links to even more recipes):
what do I do with all of this zucchini???
A Note I got a note recently from a reader named Beth who is part of a CSA and asked if I could do a post re: “I have so much XYZ — what do I do with it?” Beth mentioned zucchini, tomatoes, and greens so I thought I’d devote a newsletter to each over this growing season.
But I’ve got a fun new recipe to share with you today for Zucchini Slice, which is very popular in Australia.
I learned about Zucchini Slice from Lukas Volger, one of my favorite cookbook authors. Here’s his original recipe from his book that was featured in the NYT — this is a gift link / and here’s his broccoli version that has more protein over on his Substack.
I like how Lukas describes Zucchini Slice: “Sort of like a frittata minus the skillet and the stovetop, it’s also fortified with flour, to make it a bit sturdier and easier to cut into squares. And like a frittata, it has so much built-in flexibility that the options are pretty limitless.”
To make the version I’m sharing with you today, I borrowed flavors from one of my favorite zucchini recipes — the zucchini fritters with nigella seeds from Small Victories.
To make this Zucchini Slice, you simply blend eggs, cottage cheese and olive oil. Hang onto that mixture. Whisk together flour, baking powder and salt in a big bowl and then stir in the egg mixture. And then stir in LOTS of grated/squeezed dry zucchini, nigella seeds and sliced scallions.
Below, for paid subscribers, the COMPLETE RECIPE plus notes:
if you are gluten-free
or are dairy-free (but not egg free)
or you’re totally vegan
or maybe looking for ideas for variations
all of the above ^ as a handy PDF
Zucchini Slice with Nigella Seeds + Scallions
Makes one 9 x 13 pan cut into as many pieces as you’d like!
