Zucchini Slice

Zucchini Slice 

This is a dish that I grew up knowing as 'Zucchini Flatade' as it was meant to be a roulade, only we could never be bothered rolling it.  So now, it comes here as a fully fledged slice in its own right.  It is great served hot as a main meal and is equally delicious served cold as a light lunch with salad.

3 zucchini, grated

2 onions, grated

2 cloves of garlic, crushed

1 ½ cups flour

1 cup vintage cheddar cheese, grated

4 eggs, beaten

Handful of parsley, finely chopped

½ teaspoon of salt

½ teaspoon pepper

Freshly grated nutmeg

To top:

250 grams Swiss brown mushroom, finely sliced or squash

2 spring onions

1 cup tomato puree or basic tomato sauce

1 tablespoon marsala

Breadcrumbs

Olive oil

Handful of parmesan cheese

Pre-heat oven to 180°C

To make the slice combine the eggs with the zucchini and onion, add the garlic and cheese, then fold through the herbs, spices, flour and salt and pepper.  Pour the mixture into a slice tray and bake in a moderately hot oven for 30-40 minutes.

Once the slice is almost cooked through, remove from the oven and spread the tomato puree over the entire surface.

Layer on top of that the mushrooms, then the spring onions and breadcrumbs.  

Top off the slice with the parmesan cheese and a drizzle of olive oil.

Bake for a further 15-20 minutes or until golden brown on top.