Zucchini are abundant in Summer. They are mild in flavour and lend themselves well to vegetarian dishes. This Zucchini Slice does not contain any meat but is nevertheless a very tasty dish. Great for lunch or dinner or in smaller pieces for a party. Nice hot or cold.
This is how I do it.
2 large red onions
1 teaspoon Demerara sugar
1/2 cup olive oil
4 large free range eggs
3/4 cup self-raising flour
1 tablespoon fresh chopped basil
Salt and freshly ground black pepper
2 large tomatoes sliced
Peel and chop onions into a small dice. Saute in about 2 tablespoons of the olive oil with the sugar until soft and transparent. Cool.
Meanwhile, set the oven to 180 degrees Celcius. Coarsely grate the zucchini into a large bowl. Add the rest of the olive oil, self-raising flour, eggs, basil and seasonings. Mix well.
Add the sautéed red onions and stir through. Prepare a slice tin, lined with baking paper. Pour the mixture into the lined slice tin. Cut the brie into small pieces and dot over the slice. Slice the tomatoes and arrange over the top. Season again with ground black pepper and salt.
Bake for about 40 minutes or until set and golden on top.