Yesterday afternoon my handbag was stolen from just outside a classroom at my son’s primary school. The bag was left unattended for less than five minutes. We’re almost certain the thief was a parent or child at the school, which is very upsetting.
So instead of finishing my blog post, last night was spent compiling a police report, cancelling credit cards and calming myself down with a stiff drink. My purse, my phone (which I use to take all my blog photos) and two new pairs of glasses I only picked up last Saturday, were stolen.
Anyhow, the recipe I’m sharing today is adapted from the zucchini slice recipe in the good old Commonsense Cookery Book that I’ve had since I was at high school many aeons ago. The pages are falling out and some are decorated with unidentifiable food splodges, but it remains one of my favourite basic cookbooks.
I made my zucchini slice using green onions and cherry tomatoes because both are abundant in my garden. I wrote about my amazing self-seeded, tree climbing cherry tomato plant here and here. The zucchini and eggs also came from the garden, making this a truly local and seasonal dish.
- 2 cups grated zucchini
- ⅔ cup finely sliced green onion
- 1 cup grated cheddar or tasty cheese
- 1 cup self raising flour
- ½ cup melted butter or vegetable oil
- 5 eggs, beaten
- salt and pepper to taste
- 12 cherry tomatoes
- Preheat oven to moderate (180 degrees C/160 C fan forced).
- Grease an 18 x 28 cm lamington tin and line with baking paper.
- Combine zucchini, green onion, cheese and flour in a large bowl.
- Stir in eggs and oil or melted butter and season with salt and pepper.
- Slice tomatoes in half and decorate batter in even lines - each piece of the cooked slice should have one tomato half on top.
- Bake slice for 30 to 40 minutes or until golden brown and cooked through.