Vegetarian can be VERY tasty!

This would hands down be the TASTIEST zucchini slice I have ever tried. It is simple to make too. The fresh herbs mixed with the feta and Parmesan cheese make this slice perfect for lunch or dinner. It is suggested to serve this slice with a Potato, Avocado, Pecan and Watercress salad. Just cook and cut some baby potatoes in half, slice the avocado, dry roast and crumble the pecans and lay them all on top of some watercress. I then top this salad with a dressing made up of some mayonnaise and a teaspoon of Dijon or wholegrain mustard and a bit of olive oil to thin the dressing down if need be. The salad compliments this slice perfectly and makes it a deliciously healthy well balanced meal.

Zucchini, Feta and Mint Slice

Ingredients (serves 6)

Polenta or breadcrumbs, to dust

700g (about 8) zucchini, coarsely grated

5 eggs

1/2 cup (125ml) olive oil, plus extra to brush

1 cup chopped chives

1/2 cup roughly chopped mint (or dill or basil)

220g feta, crumbled

150g freshly grated Parmesan

1 cup (150g) self-raising flour

10 cherry tomatoes, halved

Watercress, avocado, potato and toasted pecan salad, to serve (optional)

Method Preheat oven to 160°C fan-forced (180°C not fan-forced). Butter a 5cm-deep,18cm-square cake pan and line with baking paper. Butter paper and dust with polenta or crumbs, then tap out excess. Place zucchini into a colander, weigh down with a plate and drain for 10 minutes. Whisk eggs in a large bowl, then whisk in olive oil, chopped chives and chopped mint or other herbs. Press down firmly on the plate over zucchini to squeeze out liquid, then stir zucchini into eggs. Add most of the feta (reserving a little for top) and the Parmesan, then season with salt and pepper. Add flour and mix with a metal spoon until combined. Spread batter into the pan and sprinkle with reserved feta. Gently press the cherry tomato halves, cut-side up, onto the surface. Bake for 45-50 minutes until the top is springy when pressed and it looks set when you insert the point of a knife into the centre. Cool in pan for 10-15 minutes, then invert the pie onto a board. Peel away paper, then sit your serving platter on top and re-invert the pie onto it. Brush tomatoes with a little extra oil and serve warm or at room temperature, with the salad if desired.

From Delicious Magazine, November 2005 , Page 58 This Recipe is by Belinda Jeffrey