One-Bowl Zucchini & Feta Savory Slab
Growing up in Paris, the cake salé (savory cake) was a staple at every picnic and apéro. But baked in a deep loaf pan, the middle always risks being dense, tight like a bad alibi, while the edges overbake. We're not suffering for brunch, and we certainly aren't waiting an hour on a Tuesday.\n\nMy solution? The slab format. Spreading an olive oil-rich batter into a sheet pan gives you maximum crust-to-crumb ratio and cuts bake time in half. It's deeply savory, aggressively studded with summer squash, and sturdy enough to pack for tomorrow's lunch.\n\nThe secret here is draining the zucchini. Salt it, wait ten minutes, and squeeze out the water. Why it works: Zucchini is 95 percent water. If you don't squeeze it, your cake steams from the inside out instead of baking. Don't skip this.\n\nMake it yours: Swap feta for an aged Gruyère, or fold in toasted pine nuts. Just look for the visual cue: the edges should be deeply golden and pull away slightly from the pan.\n\nCami’s shortcut note: Mix the dry and wet in one bowl. Less dishes, more eating.
Featured Recipe
One-Bowl Zucchini & Feta Savory Slab
The French café staple known as cake salé (savory cake), engineered for impatient home cooks. Baking this quick batter in a sheet pan instead of a loaf tin gives us maximum crust-to-crumb ratio in half the time. It’s deeply savory, aggressively studded with summer squash, and sturdy enough to pack for a Tuesday lunch without falling apart.
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Timeline
Ingredients
- 1 lb zucchini(Coarsely grated)
- 1 tsp kosher salt(Diamond Crystal preferred)
- 3 large eggs(Room temperature)
- 1/2 cup whole-milk yogurt(Plain, full fat is non-negotiable)
- 1/3 cup extra-virgin olive oil(Plus extra for greasing the pan)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp black pepper(Freshly ground)
- 6 oz feta cheese(Crumbled into large chunks)
- 1/4 cup fresh dill(Chopped)
- 1/4 cup toasted sunflower seeds
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a quarter-sheet pan with parchment paper, leaving an overhang to lift the bake out later. Place the grated 1 lb zucchini in a colander in the sink and toss aggressively with 1 tsp kosher salt. Let it sit to draw out the water.
10 min
Tip: Salt breaks down the cell walls of the zucchini fast. Don't skip the resting time, or your final crumb will be wet and heavy.
- 2
While the zucchini weeps, grab your largest mixing bowl. Whisk together the 3 large eggs, 1/2 cup whole-milk yogurt, and 1/3 cup extra-virgin olive oil until the mixture is entirely smooth and emulsified.
3 min
Tip: The lactic acid in the yogurt tenderizes the flour, acting as a shortcut to a beautifully lacy interior.
- 3
Scatter the 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp black pepper across the surface of the wet ingredients. Fold with a spatula just until the dry streaks disappear. Overmix, and your crumb will get tight like a bad alibi.
2 min
Tip: It should look lumpy and slightly unkempt. That is exactly what we want.
- 4
Gather the salted zucchini into a clean kitchen towel. Twist and squeeze the water out like it owes you money. Add the dry, compacted zucchini to the batter along with the 6 oz feta cheese, 1/4 cup fresh dill, and 1/4 cup toasted sunflower seeds. Fold gently just to distribute.
5 min
Tip: Moisture is the enemy of a crisp edge. Wring out more liquid than you think is possible.
- 5
Scrape the batter into the prepared pan, nudging it into the corners. Bake for 25 to 30 minutes, or until deeply golden brown across the top and a toothpick inserted in the center comes out clean. Look for a slight pull away from the edges of the pan.
25 min
Tip: Color equals flavor. If the top looks pale at 25 minutes, let it keep going. We are not suffering for pale baked goods.
- 6
Remove from the oven. Use the parchment overhang to lift the slab onto a wire cooling rack immediately so the bottom doesn't steam in the pan. Let it rest for at least 10 minutes before slicing into squares.
10 min
Tip: Slicing straight from the oven will tear the delicate crumb. Give the starches time to set.
Chef's Notes
Cami's shortcut note: The classic French cake salé is baked in a loaf pan and takes an hour, often drying out on the edges before the center sets. Moving it to a sheet pan is the ultimate cheat code. You cut the baking time in half and double the golden, crusty surface area. Serve a massive square alongside a sharp, mustardy green salad for a perfect café lunch. Don't skip wringing out the zucchini—if you leave the water in, the batter steams instead of bakes, and you lose that beautiful lacy edge.
Camille Roux
Café-level bakes, weeknight methods, zero compromise.
Camille “Cami” Roux was born in Paris with flour in her hair and a healthy skepticism of culinary dogma. She grew up around neighborhood boulangeries that treated crust and crumb like religion—but what stuck with her wasn’t rigid tradition. It was the quiet precision: good butter that actually tastes like milk, patient fermentation that builds flavor for free, and desserts that know when to stop before they get cloying. After moving to the Bay Area, Cami trained in a bread-and-pastry scene obsessed with texture, naturally leavened doughs, and seasonal fruit—Tartine energy, minus the martyrdom. She became known for loaves that sing when they cool, jammy tarts with clean edges, and “how is this so good?” weeknight pastries made with a few smart shortcuts. Her motto is high impact, low fuss: splurge where it counts (butter, salt, time), streamline the rest (sheet pans, one bowl, cold-proofing). If it doesn’t improve flavor or structure, it doesn’t earn a step.