zucchini, pea and pesto slice

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped 
  • 2 cloves garlic, crushed 
  • 450g zucchini (courgette), grated 
  • 1 cup (80g) finely grated parmesan 
  • 1 cup (150g) self raising (self-rising) flour, sifted 
  • sea salt and cracked black pepper 
  • 6 eggs, lightly beaten 
  • 300g ricotta 
  • 1½ cups (180g) frozen peas, thawed and crushed 
  • 2 tablespoons store-bought pesto
  1. Preheat oven to 200°C (400°F). Heat the oil in a medium non-stick frying pan over high heat. Add the onion and garlic and cook for 3–4 minutes or until lightly golden.
  2. Place in a large bowl with the zucchini, parmesan, flour, salt and pepper and mix to combine. Make a well in the centre, add the eggs and mix to combine.
  3.  Fold through the ricotta, peas and pesto and spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper. 
  4. Bake for 25–30 minutes or until golden and a skewer inserted comes out clean. Allow to cool slightly and cut into slices to serve. Serves 8–10.
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