Summer Slice
Summer Slice
Ben Dearnley/In Praise of Veg

Late summer is all about tomatoes and zucchini—so much zucchini. Put it to good use in this summer slice, one of many easy, vegetable-forward recipes from Alice Zaslavsky’s cookbook, In Praise of Veg.

“This little slice of sunshine is on high rotation at our house come summertime,” she writes. “That’s because it’s just as tasty fridge-cold as it is fresh from the oven.”

A tip from the author: Bake the batter in a muffin tin as individually portioned frittatas for work and school lunchboxes, or just wrap slices in a bit of parchment paper for on-the-go snacking.

Excerpted from In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky. Text Copyright © 2022 Alice Zaslavsky. Design and Illustrations Copyright © 2022 by Murdoch Books. Photography Copyright © 2022 by Ben Dearnley. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

RELATED: Sweet Potato, Bacon and Broccoli Egg Muffins

4 to 6 servings

2 medium zucchini, coarsely grated

½ teaspoon salt

1 onion, finely diced

4 bacon slices, cut into thin strips

½ cup (75g) gluten-free self-rising flour (see note)

½ cup (100g) fresh (or frozen) corn kernels

½ cup (75g) frozen peas

5 eggs

½ cup (125ml) milk

1 cup (100g) grated cheddar

4 tomatoes, sliced

1. Preheat the oven to 400°F. Line a baking dish (about 8-by-10-inches in size) with parchment paper, letting it overhang the sides a little.

2. Line a bowl with a clean tea towel. Add the grated zucchini, sprinkle with the salt and mix together with your hands. Twist the tea towel to squeeze out the excess moisture from the zucchini so you don’t end up with a watery slice. (You could use a sieve over a bowl, but you’ll have to work twice as hard.)

3. Wipe the bowl dry, then return the zucchini to the bowl, along with the onion and bacon. Using a spatula, fold in the flour.

4. Meanwhile, bring a kettle of water to a boil. Put the corn and peas in a small heatproof bowl and pour some boiling water over them. Let stand for a few minutes, then drain.

5. In a bowl, beat the eggs with a fork until the whites and yolks are combined, then beat in the milk. Pour the mixture over the zucchini, then fold in half the cheese, the corn and peas.

6. Pour the mixture (which will be runnier than you expect) into the baking dish. Sprinkle with the remaining cheese and arrange the tomato slices on top. Bake until the egg has set and the top is slightly golden, 40 to 45 minutes. Serve warm or cold.

Note: I like using gluten-free flour because it’s lighter than regular flour and forms a slightly different crust at the bottom, but you can use regular self-rising flour if you’d prefer.

388 calories

22g fat

29g carbs

19g protein

9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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