recipetineats4.9
Zucchini cheese muffin slab
Recipe video above. This is a zucchini loaded savoury cheese muffin in slab form which is a handy big-batch recipe to serve lots of people without fussing with muffin tins (pain to clean!). Consider it like a zucchini slice, but more like a muffin than a frittata. Excellent shelf life of 5 days, economical to make, this will easily serve 15 to 20 people and is great to tuck into lunch boxes or serve for morning tea. Don't be alarmed by the thickness of the batter, it gets a lot of moisture from the zucchini as it bakes! (PS Next time, try the pizza version!)
👥 15 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●grater
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●wooden spoon
📝 Preparation Steps
1
Preparation:
2
Sweat zucchini - Grate 2 of the zucchinis using a box grater. Toss with the salt then set aside for ⏱️ 20 minutes. Grab handfuls and squeeze out excess liquid (no need to be super forceful here but make a bit of effort!). You should have 2 very tightly packed cups. Set aside.
zucchinis (300g / 10 oz, ~17cm/7" long) (Note 1)2(tightly packed) shredded cheese at room temperature (, like cheddar, tasty, colby, I use pre-shredded (Note 2))2 cupsmedium zucchini1
3
Decorative zucchini - Finely slice the 3rd zucchini however you want, to decorate the surface. I cut the zucchini in half then into long strips. Thin coins is also nice. Toss with the oil and pepper.
zucchinis (300g / 10 oz, ~17cm/7" long) (Note 1)2(tightly packed) shredded cheese at room temperature (, like cheddar, tasty, colby, I use pre-shredded (Note 2))2 cupsmedium zucchini1
4
Preheat the oven to 200°C/400°F (180°C fan-forced). Lightly grease a 23 x 33cm / 9 x 13" metal pan with butter. Line with paper with overhang (so you can lift it out later).
5
Bake:
6
Batter - Whisk the Dry ingredients in a large bowl using a handheld whisk. Make a well in the centre. Whisk the Wet ingredients in a separate bowl until combined. Pour the Wet into the Dry ingredients. Mix using a wooden spoon until the flour is mostly incorporated but there's still flour visible.
7
Add-ins - Add zucchini and cheese then mix through. Some flour lumps is fine. Minimise mixing else the crumb will be tough. The batter will be thick - the zucchini will sweat more in the oven.
zucchinis (300g / 10 oz, ~17cm/7" long) (Note 1)2(tightly packed) shredded cheese at room temperature (, like cheddar, tasty, colby, I use pre-shredded (Note 2))2 cupsmedium zucchini1
8
Bake - Scrape into the prepared pan and smooth the surface. Top with the zucchini slices. Bake for ⏱️ 40 minutes or until a skewer inserted in the middle comes out clean.
zucchinis (300g / 10 oz, ~17cm/7" long) (Note 1)2(tightly packed) shredded cheese at room temperature (, like cheddar, tasty, colby, I use pre-shredded (Note 2))2 cupsmedium zucchini1
9
Cool - Sprinkle with sea salt flakes. Cool in the pan for ⏱️ 10 minutes. Use the excess paper to slide the slab onto a cooling rack then remove the paper. Cool for at least another ⏱️ 10 minutes.
10
Cut into pieces (3 x 5 pieces, or 4 x 5). Nobody ever says no to a smear of butter either, especially if served warm!
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