AUSTRALIAN ZUCCHINI SLICE

• porții: 8

Ingrediente

Makes one 8-by-8-inch pan, enough to serve 8

1/3 cup plus 1 tablespoon olive oil, divided

1 large leek, white and pale green parts only, thinly sliced, or 1 medium onion, diced

1¼ teaspoon kosher salt, divided

3 cloves garlic, minced

¼ cup pungent green olives, pitted and finely chopped

Several grinds black pepper

5 eggs

12 to 14 ounces zucchini (2 small or 1 medium), grated

¼ cup Parmesan cheese, grated on a microplane, or ½ cup coarsely grated cheddar

1 cup (130 grams) all-purpose flour

1 1/2 teaspoon baking powder

Instrucțiuni

Preheat the oven to 350°F. Brush an 8-by-8-inch (2-quart) baking dish with olive oil, then line with a long strip of parchment paper, leaving plenty of overhang on the sides. In a medium skillet, warm 1 tablespoon of the olive oil over medium heat. Add the leek or on- ion and ¼ teaspoon salt, and cook until softened and beginning to caramelize, 8 to 10 minutes. Stir in the garlic and olives, and cook for another minute or two. Season with black pepper, then set aside to cool slightly as you prepare the rest of the recipe. In a mixing bowl, whisk the remaining ⅓ cup oil and eggs together until combined. Stir in the zucchini, the cheese, and the leek mixture. Either sift the flour, baking powder, and remaining I teaspoon salt over the wet ingredients, or whisk them together in a small mixing bowl, then add to the egg mixture. Fold until smooth. Scrape the mixture into the prepared pan and bake until set in the center and lightly browned-this has a moist crumb, so a tester may not come out clean. For a metal pan start checking after 30 minutes, but for a glass or earthenware dish, allow 45 to 55 minutes. It will be puffed up and set in the center when you take it out of the oven, but will sink into an even layer as it cools. Serve warm, room temperature, or chilled.