• 6 eggs, lightly beaten
• 1 cup (150g) self-raising flour
• 4 (about 500g) zucchini, 3 coarsely grated, 1 thinly sliced (we used a mandolin)
• 4 spring onions, finely chopped
• 150g soft goat’s cheese, crumbled (Buche de Chèvre)
• ¾ cup (60g) finely grated parmesan
• 100g thinly sliced flat pancetta, half chopped
• ½ cup mixed dill & flat-leaf parsley, chopped, plus extra to serve
• 2 tbs sun-dried tomato pesto
• ½ tbs olive oil
• Salad leaves & crusty bread, to serve

Method

Preheat oven to 200°C. Grease and line a 20cm x 20cm cake tin with baking paper.

Whisk eggs and flour in a large bowl until smooth. Add grated zucchini, spring onion, goat’s cheese, parmesan, chopped pancetta, herbs and pesto, season and stir to combine. Spoon into prepared tin and smooth top. Alternate slices of zucchini and pancetta strips on top. Brush with oil and bake for 45 minutes or until firm and golden. Cool in tin for 15 minutes, then cut into wedges.

Serve the slice with extra herbs, salad leaves and bread