Zucchini slice

Difficulty:  Easy

Serves:  zucchini, onions, eggs, tomato

Equipment

  • metric measuring scales, cups and spoons
  • cook’s knife
  • small, serrated knife
  • chopping board & non-slip mat
  • grater
  • bowls – 1 large, 1 small
  • baking dish
  • baking paper
  • clean tea towel
  • mixing spoon
  • large saucepan
  • serving plates
Ingredients

  • ¼ cup olive oil
  • 500 g zucchini
  • 100 g parmesan
  • 1 onion
  • 100 g feta
  • 150 g self-raising flour
  • 3 eggs
  • freshly ground black pepper
  • 2 large tomatoes
What to do

  • Set out your equipment and ingredients.
  • Preheat the oven to 180oC.
  • Brush the baking dish with some olive oil and line the base with baking paper.
  • Coarsely grate the zucchini. Tip the grated zucchini into a clean tea towel and twist over the sink to remove the excess moisture. Tip the zucchini into the large bowl.
  • Coarsely grate the cheese and tip into the large bowl.
  • Peel and finely chop the onion and add to the large bowl.
  • Add the flour to the large bowl and mix gently to combine.
  • Crumble the feta.
  • In the medium bowl, lightly whisk the eggs, then add feta. Pour into the zucchini mixture and mix well to combine. Season with pepper.
  • Spoon the mixture into the baking dish and smooth the top.
  • Using a small serrated knife, cut the tomatoes into thick slices and lay the slices on top of the mixture. Drizzle the oil over the top and bake for about 25 – 30 minutes until firm.
  • Remove from the oven. Allow the slice to cool a little before cutting into squares.
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