I learned about “Zucchini Slice” in summer of 2025, and now I’m obsessed. I make it regularly and love to change out the veggies based on what I have growing in the garden. I make a pan of it, enjoy fresh, and then heat the leftovers either in the oven at 300F until warm (maybe 20 minutes?), or by the slice in the air fryer for 4-5 minutes at 390F. We enjoy it for breakfast, lunch, or dinner, either on its own or alongside salad, sausage, pasta, or bread.

My recipe below is available to subscribers of Garden to Kitchen:

2-3 small/medium zucchini

1 bunch green onions 

1 bunch Swiss chard 

3 cloves garlic, minced

1T fresh thyme 

6 eggs

1T Dijon mustard 

1 cup + 2T all purpose flour

1 teaspoon baking powder 

7 oz cottage cheese

4oz sharp cheddar cheese, shredded

1T salt, divided

3T olive oil, divided

Preheat oven to 350 and line a 9’x13’ pan with parchment paper. Grate the zucchini, sprinkle with 1t salt, and drain in a colander. Prep your green onions by separating the whites from the greens of the onions and slice them ½” thick. Prep your Swiss chard by separating the stems from the greens, chop the stems ½” think, and greens about 1” thick. Heat a large sauté pan over medium-low heat. Add 1T olive oil, then the onion whites and Swiss chard stem slices with 1t salt, sauté until starting to soften. Add the garlic, thyme, onion and chard greens, sauté until they’re wilted in the pan. Set aside to cool while you prepare the rest. Squeeze excess water from your grated zucchini. In a medium to large bowl, add the eggs, Dijon, 2t salt, and whisk to combine. Add the flour and baking soda and whisk until smooth. Add the cottage cheese, cheddar, veggies, and zucchini, and carefully stir until incorporated. Lastly, add the remaining 2T olive oil and stir in. Pour into prepared pan, and bake for 35 minutes if a metal pan, or 45-50 minutes if using a glass or ceramic pan. Slice and enjoy!

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