Ingredients
Leek
1 whole, white part only, washed and thinly sliced
Zucchini
750 g, thinly sliced
Egg(s)
8 medium
Grated parmesan cheese
½ cup(s), (40g)
Plain flour
¼ cup(s), (35g)
Oil spray
1 x 3 second spray(s)
Instructions
- Preheat oven to 160°C. Line base and sides of a 20 cm (base measurement) square cake tin with baking paper.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add leek and 1 tablespoon water and cook, stirring, for 5 minutes or until soft (add a little more water to help soften if needed). Stir in zucchini. Cook, covered, for 5 minutes, stirring once, or until zucchini softens but holds its shape. Set aside to cool.
- Whisk eggs, parmesan and flour in a large bowl until combined. Season with salt and pepper. Add cooled zucchini mixture and stir to combine. Pour mixture into prepared tin and smooth surface. Bake for 40 minutes or until centre is just set. Stand in tin for 10 minutes. Use baking paper to lift slice from tin. Cut evenly into 6 pieces and serve.
Notes
SERVING SUGGESTION: Salad of rocket and cherry tomatoes, drizzled with balsamic vinegar. TIP: For extra flavour, add ⅓ cup chopped fresh parsley or basil with cooled zucchini mixture in step 3.
