A New, Higher Protein Zucchini Slice

But with broccoli!

I first encountered the zucchini slice a few years ago, when spending Christmas with Vincent’s family in Australia. It’s a savory, eat-out-of-hand brunchy bite that’s popular down there, as are lots of bar-type foods (most of them sweet) that are broadly, appealingly, categorized as “slices.”

I included my first zucchini slice recipe in Snacks for Dinner — which was featured in the New York Times. Sort of like a frittata minus the skillet and the stovetop, it’s also fortified with flour, to make it a bit sturdier and easier to cut into squares. And like a frittata, it has so much built-in flexibility that the options are pretty limitless.

Today’s recipe is a further adaptation. I swapped out the zucchini for broccoli to make it a Broccoli Slice, but know that so many vegetables would be good, so go ahead and raid your crisper — greens, cauliflower, bell peppers, potatoes, mushrooms... Just make sure to precook them, which prevents the cooked slice from having a waterlogged texture.

Secondly I approached it this time from the perspective of protein.