Better Homes and Gardens (Australia) - - Fabulous Food -

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.

Bar­be­cued but­ter­flied chicken Zuc­chini, pea and feta slice

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