Zucchini Cheese Muffin Slab: A Savory Delight for Any Occasion

Have you ever craved a dish that strikes the perfect balance between comfort food and wholesome ingredients? The Zucchini Cheese Muffin Slab is just what you need. This golden, cheesy bake is loaded with tender zucchini and topped with an irresistible decorative layer. Whether you’re hosting a brunch, packing lunches, or looking for a snack to satisfy everyone at home, this recipe is bound to become a favorite in your kitchen.

Why You’ll Fall in Love with This Recipe

The zucchini cheese muffin slab is more than just a savory treat:

• It’s packed with flavor, combining garlic, cheese, and zucchini in every bite.
• It’s easy to prepare, using simple pantry staples and fresh vegetables.
• You can enjoy it warm or cold, making it ideal for meal prepping or serving fresh out of the oven.
• The decorative topping adds a touch of elegance to an otherwise rustic dish, perfect for sharing.

Ingredients for Zucchini Cheese Muffin Slab

Main Ingredients

Ingredient	Quantity
Zucchini (grated)	2 (300 g / 10 oz)
Cooking salt / kosher salt	3/4 tsp
Shredded cheese (e.g., cheddar)	2 cups (tightly packed)

Decorative Topping

Ingredient	Quantity
Medium zucchini	1
Extra virgin olive oil	1 tsp
Black pepper	Pinch
Sea salt flakes (optional)	2 pinches

Dry Ingredients

Ingredient	Quantity
Plain/all-purpose flour	2 3/4 cups
Baking powder	3 1/2 tsp
Baking soda	1/2 tsp
Cooking salt / kosher salt	1/2 tsp

Wet Ingredients

Ingredient	Quantity
Garlic cloves (crushed)	2
Milk (preferably full-fat)	1 cup
Unsalted butter (melted)	50 g / 3 tbsp
Neutral oil (canola, etc.)	3 tbsp
Large eggs (room temp)	2
White vinegar	1 tsp

Step-by-Step Instructions for Zucchini Cheese Muffin Slab

1. Preparing the Zucchini

1. Grate two zucchinis using a box grater. Toss them with 3/4 tsp salt in a bowl.
2. Let the mixture rest for 20 minutes to draw out excess moisture.
3. Grab handfuls of grated zucchini and gently squeeze out the liquid. You should have 2 tightly packed cups.

2. Prepping the Decorative Topping

1. Slice the third zucchini into thin strips, coins, or ribbons as desired.
2. Toss the slices with olive oil, a pinch of black pepper, and set aside.

3. Preparing the Batter

1. Preheat your oven to 200°C/400°F (180°C for fan-forced ovens).
2. Grease a 23×33 cm (9×13-inch) metal pan with butter and line it with parchment paper, leaving an overhang for easy removal.
3. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
4. In a separate bowl, whisk the wet ingredients: crushed garlic, milk, melted butter, oil, eggs, and vinegar.

4. Mixing It All Together

1. Pour the wet ingredients into the dry ingredients, mixing with a wooden spoon until mostly combined.
2. Gently fold in the grated zucchini and shredded cheese. Avoid overmixing to ensure a tender crumb.

5. Assembling and Baking

1. Spread the batter into the prepared pan, smoothing the surface with a spatula.
2. Arrange the decorative zucchini slices on top of the batter.
3. Bake for 40 minutes, or until a skewer inserted in the center comes out clean.

6. Cooling and Serving

1. Sprinkle sea salt flakes over the baked slab for added flavor.
2. Let it cool in the pan for 10 minutes, then lift it out using the parchment paper.
3. Allow it to cool for another 10 minutes before slicing into pieces. Serve warm with a smear of butter if desired.

Tips for the Perfect Zucchini Cheese Muffin Slab

• Choose the right zucchini: Look for firm, medium-sized zucchinis for the best texture and flavor.
• Keep it cheesy: Use a flavorful cheese like sharp cheddar, or mix in some parmesan for a richer taste.
• Don’t skip the salt: Salting and sweating the zucchini prevents the batter from becoming soggy.
• Add herbs: For an extra layer of flavor, mix chopped parsley, dill, or chives into the batter.
• Make it gluten-free: Substitute the flour with a gluten-free all-purpose blend.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~250
Protein	~8 g
Carbohydrates	~30 g
Fat	~10 g
Fiber	~2 g

Frequently Asked Questions

1. Can I freeze the zucchini cheese muffin slab?

Yes, it freezes well. Wrap individual slices in plastic wrap and store them in an airtight container for up to 3 months. Thaw and reheat before serving.

2. How can I make this dish healthier?

Use whole wheat flour, low-fat cheese, and reduce the amount of butter for a lighter version.

3. What can I serve with this muffin slab?

Pair it with a fresh salad, tomato soup, or roasted vegetables for a complete meal.

4. Can I add other vegetables?

Absolutely! Try adding grated carrots, chopped spinach, or diced bell peppers for more variety.

5. How do I store leftovers?

Store the slices in an airtight container in the refrigerator for up to 5 days. Reheat them in the oven or microwave.

6. Can I use a different cheese?

Yes, feel free to experiment with mozzarella, gouda, or a mix of your favorites.

Conclusion: A Versatile and Crowd-Pleasing Recipe

The Zucchini Cheese Muffin Slab is more than just a recipe—it’s a culinary delight that combines comfort, nutrition, and versatility in every bite. Whether you’re making it for a special occasion or a casual snack, this dish will never disappoint.

So why wait? Grab your zucchinis, roll up your sleeves, and treat yourself to this savory masterpiece today!

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