ZUCCHINI, PEA AND FETA SLICE

Preparation time 20 mins

plus cooling time Cooking time 45 mins Makes 12 slices

Cooking oil spray, to grease 40ml extra virgin olive oil

4 green shallots, finely sliced

2 cloves garlic, finely diced 150g finely sliced ham, diced

2 tsp ground cumin

500g zucchini, plus extra 1 small

zucchini thinly sliced

2⁄3 cup cooked frozen or fresh peas ½ cup (100g) parmesan, finely grated 250g feta or cheddar, crumbled

or coarsely grated

3 handfuls flat-leaf parsley

leaves, finely chopped

6 free-range eggs, lightly beaten 1 cup self-raising flour 1 tsp baking powder Freshly ground black pepper,

to season

2 Tbsp pepitas

2 Tbsp sunflower seeds Green salad, to serve Tzatziki, to serve

STEP 1 Preheat oven to 170°C fan-forced (190°C conventional). Grease the base and sides of a 23cm square cake tin with oil, then line with baking paper. STEP 2 Put oil in a large frying pan over medium heat. Add shallots and garlic, cook for a few minutes, then add ham and cumin. Cook for a further 3 minutes. Remove from heat and set aside to cool to room temperature. STEP 3 Meanwhile, coarsely grate zucchini into a large bowl using a box grater. Add cooled shallot mixture, peas, parmesan, feta, parsley, eggs, flour and baking powder, season with pepper and stir to combine. STEP 4 Spoon mixture into prepared tin and smooth surface. Lay extra zucchini slices on top, then scatter with pepitas and sunflower seeds. Bake for 40 minutes or until firm to touch. Allow to cool in tin for 10 minutes, before transferring to a chopping board. Serve slice warm or cold, sliced, with green salad and tzatziki on the side.

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