This slice is one of those incredibly easy dishes that’s great to eat cold (or heated) the next day for lunch and is a super way to use up green vegetables that you have in your fridge. If you grow your own zucchini, you’ll know how prolific these veg are and it’s always useful to have a recipe that will help you use them up. I wouldn’t recommend omitting the zucchini for another veg (unless its squash or something very similar), but the asparagus and herbs are completely adaptable, as is the cheese. You can also throw in kale or spinach if you’d like too. I love a dish that you can just bung all the ingredients in one bowl, mix it up and pop it in the oven.
400g zucchini, about 2-3 zucchini’s
2 small bunches of asparagus, sliced into 1 inch chunks
1/3 cup mixed chopped herbs, I used parsley, chives and dill here
3-4 spring onions, sliced thinly
1 brown onion, sliced
1 tablespoon of olive oil
1 cup of grated cheese, I used half and half grated cheddar and salted ricotta but mozzarella, fetta, parmesan, gouda, manchego all work well in this dish (avoid super wet cheeses like regular ricotta)
1 1/2 cup self raising flour
1/2 cup vegetable oil
Pinch of salt
Pinch of pepper
Dollop of crème fraiche or sour cream to serve
Your favourite chilli oil to serve
Preheat oven to 356 F and grease and line a rectangular or square baking dish, I’ve used 10in x10in here but slightly smaller will work too.
Slice your onion and cook in a fry pan with olive oil until soft and lightly browned. Set aside.
Grate your zucchini and add to a large mixing bowl. Add cheeses (I crumbled the salted ricotta with my hands), chopped herbs, spring onion, eggs, flour, cooked onion, vegetable oil and salt and pepper. Stir well to combine.
Pour batter into prepared baking dish and cook in the oven for 45-50 minutes or until a knife comes out clean when poked into the middle. Set aside for 5-10 minutes before slicing.
I like to eat mine with a dollop of crème fraiche and some chilli oil on top.