Ready in: 1 hour · Serves: 8 · Technique: Baking · Storage: 3-4 days in the refrigerator.
Quick Answer
Enjoy a delicious and versatile vegetarian zucchini slice that's perfect for holiday gatherings and potlucks, packed with seasonal flavors.
As we embrace the crisp air of fall here in New York City, my kitchen has transformed into a warm sanctuary filled with cozy aromas and colorful ingredients. With upcoming gatherings for Thanksgiving and Christmas, I find myself gravitating toward dishes that not only comfort the soul but also showcase the seasonal bounty. One such recipe that has become a staple in my kitchen is the vegetarian zucchini slice. This dish is incredibly versatile, perfect as a side, main dish, or even a lovely addition to a potluck spread.
A Cozy Holiday Treat
Why You'll Love This Recipe
- This vegetarian zucchini slice is a versatile dish that works as a side, main meal, or potluck favorite.
- It's packed with seasonal flavors, making it a perfect fit for fall gatherings.
- The combination of fresh herbs and cheeses adds a delightful richness that elevates the dish.
- Leftovers taste even better the next day, making it a great make-ahead option.
- Simple and straightforward preparation ensures success every time.
Ingredients
Gather these fresh ingredients for a satisfying zucchini slice:
For the Zucchini Slice
- 2 medium zucchinis (about 1 pound), grated
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large eggs
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup chopped fresh herbs (like parsley and basil)
- 1 cup sweet corn (fresh or frozen)
- ½ cup finely diced onion
- 1 clove of garlic, minced
- Olive oil, for greasing
How to Make Flavor-Packed Vegetarian Zucchini Slice (Step-by-Step)
This dish is easy to prepare and packed with flavors that everyone will love.
Step 1: Prepare the Zucchini
Start by grating the zucchinis using a box grater or a food processor. I love the texture that a box grater imparts-it gives a more rustic feel. After grating, place the zucchini in a clean kitchen towel and squeeze out any excess moisture. This helps prevent a soggy slice.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and black pepper. Give it a vigorous whisk until all the dry ingredients are mixed evenly-you want a well-airy blend that will help your slice rise beautifully.
Step 3: Combine the Wet Ingredients
In another bowl, beat the eggs until frothy, then add the ricotta cheese, Parmesan, and chopped herbs. Take a moment to appreciate the fragrant herbs; they really brighten the entire dish. Mix until creamy and well combined.
Step 4: Fold It All Together
Gently incorporate the grated zucchini, sweet corn, diced onion, and minced garlic into the wet mixture. Then, carefully fold this blend into the dry mixture. I use a spatula, folding the batter until just combined-this way, you retain some of the airiness, which is key for the perfect rise.
Step 5: Bake the Slice
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil, then pour in the batter, spreading it evenly. Bake for about 40-45 minutes, or until the center is set and bounces back when pressed lightly. I love the moment when I can see the golden top and inhale the delightful scent of baked zucchini. It'll be slightly jiggly in the center-this is normal!
Step 6: Cool and Serve
Once baked, allow the zucchini slice to cool slightly before cutting it into squares. This slice will be beautifully firm while still being tender inside, making it a perfect addition to any holiday spread.
Common Mistakes to Avoid
- Don't skip squeezing the zucchini: This can lead to a watery slice.
- Avoid over-mixing: This can result in a dense texture instead of a light, airy one.
- Don't leave out the herbs: They bring so much flavor and brightness to this dish.
Tips and Tricks for Success
- Serve warm or at room temperature; it holds up wonderfully and will keep the guests coming back for more.
- Pair with a light salad or a dollop of yogurt for added creaminess.
- Use a box grater for a rustic texture in the zucchini slice.
- Let the slice cool slightly before cutting for firmer squares.
Variations
- Substitute zucchini with yellow squash or carrots for a different twist.
- Use feta cheese instead of ricotta for a saltier flavor.
- Add cooked spinach or kale for an extra veggie boost.
- Incorporate sun-dried tomatoes or olives for a Mediterranean flair.
How to Serve
- Cut into squares and serve as a side dish at gatherings.
- Enjoy it chilled as part of a picnic spread.
- Serve alongside a light greens salad.
- Top with yogurt or tzatziki for added richness.
Make Ahead and Storage
- Make Ahead: Prepare the mixture a day in advance and store it in the refrigerator until ready to bake.
- Storage: Wrap leftover slices in plastic wrap or store them in an airtight container in the refrigerator. They will keep well for about 3-4 days.
- Reheating: Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
- Freezing: You can freeze the zucchini slice for up to 2 months. Thaw in the refrigerator overnight before reheating.
Recipe Notes / What I Learned
In testing this recipe, I discovered the magic of fresh herbs-their flavor can truly elevate a humble dish. Plus, I was reminded that baking is just as much an art as it is a science; attention to texture and moisture makes all the difference.
Yield and Serving Size
Yield: 12 slices · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~180 calories · 8g protein · 20g carbs · 8g fat
Recipe by:
Delicious Vegetarian Zucchini Slice for Gatherings
Ingredients
Equipment
Method
- Start by grating the zucchinis using a box grater or a food processor. After grating, place the zucchini in a clean kitchen towel and squeeze out any excess moisture.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and black pepper. Whisk until all dry ingredients are mixed evenly.
- In another bowl, beat the eggs until frothy, then add the ricotta cheese, Parmesan, and chopped herbs. Mix until creamy and well combined.
- Gently incorporate the grated zucchini, sweet corn, diced onion, and minced garlic into the wet mixture. Then, fold this blend into the dry mixture using a spatula until just combined.
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil, then pour in the batter, spreading it evenly. Bake for about 40-45 minutes, or until the center is set.
- Once baked, allow the zucchini slice to cool slightly before cutting it into squares.
Notes
FAQs
Can I make the zucchini slice ahead of time?
Absolutely! You can prepare the zucchini slice a day in advance and store it in the refrigerator. Just reheat it gently before serving for best results.
What can I substitute for ricotta cheese?
If you're looking for a substitute, you can use cottage cheese or Greek yogurt. Both will provide a similar creaminess and flavor to the dish.
Is this recipe gluten-free?
To make a gluten-free version, simply replace the all-purpose flour with a gluten-free flour blend. Make sure all other ingredients are also gluten-free.
