Zucchini slice
Dish common in Australia and New Zealand
From Wikipedia, the free encyclopedia
Zucchini slice is 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 then cut into squares and served as a main dish or a side dish, often eaten for lunch.
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It is one of a category of similarly-named and -served dishes common in the region, both sweet and savory.
History
In Australia and New Zealand the dish is a "beloved lunchbox staple or café snack", according to the New York Times.[1] It is one of a category of slices, both sweet and savory, common in the region.[1][2]
The dish may have roots in Europe[3] or the Middle East.[citation needed]
Description
Ingredients, preparation, and serving
The dish combines zucchini, eggs, cheese, flour, and usually bacon, along with seasonings and sometimes other ingredients.[1][2]
The dish takes approximately an hour to produce.[3] The zucchini is grated and combined with the other ingredients into a thick batter and baked until firm, typically in a Lamington pan.[1][4][3] It is served in flat slices, usually warm or at room temperature, and eaten out of hand.[1][2] It can also be served hot.[1][5]
The dish is typically eaten as an entree or a side dish.[4]
Popularity
The dish is very common in Australia and New Zealand;[1] Australian Women's Weekly introduces their version with the phrase "No introduction needed" and named it to their 2003 list of six "all time reader favourite meals".[4][6] According to Taste.com.au, it is their most popular recipe.[7] Magic Little Meals refers to it as "a favorite with young and old".[8] According to More it is perennially at the top of online search lists during zucchini season in Australia.[9]
Similar dishes
Dishes similar to the category of slices include bar cookies, frittatas, and sheet cakes.[2] The zucchini slice is most similar to a frittata, although the inclusion of flour makes it according to Lukas Volger similar in texture to "somewhere between a quiche and a savory muffin".[2]