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.