Australian Zucchini Slice

Step 1

Heat the oven to 350 degrees and brush an 8-by-8-inch baking pan with olive oil. Line pan with parchment paper, leaving 2 inches overhanging on the sides of the pan.

Step 2

Heat 2 tablespoons oil in a skillet over medium heat. Add leek, and cook until softened and golden brown, 7 to 10 minutes. Stir in garlic, olives, pickled peppers and 1/2 teaspoon salt, and cook until fragrant, 1 minute. Transfer to a large mixing bowl and add the remaining 1/3 cup oil; let mixture cool.

Step 3

In a medium bowl, whisk eggs until combined. Stir eggs into leek mixture, then stir in zucchini, cheese and cilantro. Sprinkle flour, baking powder and remaining salt over the wet ingredients. Mix gently until smooth.

Step 4

Scrape mixture into prepared baking dish. Bake until center is set and lightly golden brown, 30 to 40 minutes if using a metal pan and 40 to 50 minutes if using a glass dish. Transfer to a wire rack and let cool slightly. Cut into small squares and serve warm or at room temperature, sprinkled with flaky sea salt and chile flakes, if you like.