1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 large zucchinis, grated
1 carrot, peeled and grated
Corn on the cob, shaved
A handful of grated cheese (to sprinkle on top)
¼ cup chopped chives
sea salt and cracked black pepper
6 eggs, lightly whisked
1 cup (150g) gluten free self raising flour
1 Preheat oven to 180°C (350°F).
2 Heat the oil in a large non-stick frying pan over high heat. Add the onion and garlic and cook for 4 minutes or so and then add the corn kernels for 1 minute. Place in a bowl with the zucchini, carrot, ricotta, chives, salt and pepper and mix to combine. Place the eggs and flour in a bowl and mix well to combine. Add to the zucchini and mix to combine.
3 Line a 20cm x 30cm tin with non-stick baking paper then spoon mixture in and smooth the top. Sprinkle with cheese. Bake for 40–45 minutes or until golden and cooked through. Cut into slices to serve. Serves 8–10.
To freeze: Cut into portions and seal in an air-tight container. Freeze for up to three months.
To defrost: Place the zucchini slice portions in the fridge overnight and allow to defrost completely before reheating in the oven or serving at room temperature.