Ingredients
¼ cup olive oil
20g butter
500g zucchini
1 leek, finely chopped
1 tablespoon capers
½ teaspoon smoked paprika
100g freshly grated parmesan
80g crumbled fetta
¾ cup self-raising flour (buckwheat or brown rice flour or a combination of both, plus 1 teaspoon baking powder can be substituted to make the slice gluten-free)
3 eggs, lightly beaten
2 spring onions, finely chopped
a good handful of fresh herbs, roughly chopped (basil, parsley and mint)
salt & pepper
3 large ripe tomatoes, thickly sliced
Method
Preheat oven to 200°C. Brush a 22cm square (or equivalent) ceramic dish with some of the olive oil.
Coarsely grate the zucchinis, sprinkle with a little salt and leave to drain in a colander for at least 30 minutes.
Cook leek gently in a dash of olive oil and the butter, to soften.
Squeeze as much water out of the grated zucchini and combine with all the other ingredients, except the tomatoes and the remaining olive oil. Season to taste.
Put into prepared dish and smooth top with back of spoon. Cover with tomato slices and drizzle over the remaining olive oil. Bake for about 30 minutes, or until firm. Serve warm or cold.
Author
Julie French
Montmorency