Ingredients
Serves 82 tbsp olive oil
1 onion, finely slice
4 zucchini, grated
1tbsp chopped fresh oregano
½ cup grated cheddar
1 cup self-raising flour
4 eggs
1½ cups milk
Salt and pepper
3 tomatoes, thinly sliced
Mixed Tomato Salad with Basil & Goat's Cheese
4-5 red truss tomatoes
3-4 green tomatoes
3-4 purple tomatoes
3-4 yellow tomatoes
1 jar of Meredith Goat's cheese
I bunch of basil
Method
Pre heat the oven to 220°C Lightly oil and line an 18cmx28cm slice tin with non-stick baking paper. Allow excess to hang over the sides.
Heat oil in a frying pan and cook onion until softened but not coloured. Remove and set aside. Squeeze any excess liquid from grated zucchini. Place zucchini in a bowl with cooled onion, oregano, cheese and flour and mix to combine.
In a separate bowl, lightly, beat eggs and milk and season with salt and pepper. Add to zucchini mixture and combine well. Pour mixture into prepared tin and arrange tomato slices on top.
Bake for 40 minutes, or until firm in centre. Cool in tin for 15 minutes, then turn out to slice. Keeps for 3 days in fridge covered with plastic wrap. Serve with tomato and goat's cheese salad.
To make tomato salad, chop tomatoes and basil and combine everything together! Use some oil from the jar of goat's cheese as the dressing.