Caramelised Onion, Feta and Herb Zucchini Slice

Method

1. Coarsely grate about 85% of the zucchini into a colander, toss it with the salt and leave it for 15 min. Once the salt has drawn out the water, wrap the zucchini in a clean tea towel and squeeze hard to get out as much liquid as you can. Shave the remaining zucchini into long ribbons with a vegetable peeler and set aside.

   Add in this stepZucchini (courgette) 221 gSalt (for the zucchini) ½ tsp

2. Put the bacon, cut into 1 cm strips, in a 24 cm frying pan over medium-low heat and cook until the fat runs and the edges crisp, then add the butter and thinly sliced onion. Stirring now and then, cook for 15 min in all, until the onion is deep golden and jammy. Tip onto a plate to cool. If it starts catching, add 1 tablespoon of water and scrape the pan.

   Add in this stepBacon 80 gButter 10 gOnion 120 g

   medium-low heat

3. Preheat the oven to 180 °C (160 °C fan). Brush a 20×15 cm baking tin with a little of the olive oil and line it with baking paper.

   Add in this stepExtra virgin olive oil 2 ml

   oven

4. In a large bowl, whisk the eggs well. Sift in the flour and baking powder, add pepper and the rest of the olive oil, and whisk until smooth. No extra salt is needed: the feta and bacon bring plenty.

   Add in this stepEggs 3Plain flour 65 gBaking powder 1 tspBlack pepper to tasteExtra virgin olive oil 18 ml

5. Add the squeezed zucchini, the cooled onion and bacon, cheddar, crumbled feta and the finely chopped dill and parsley, and fold everything together with a spatula.

   Add in this stepCheddar, grated 50 gFeta 40 gDill 4 gFlat-leaf parsley 5 g

6. Pour into the tin and level it. Fold the zucchini ribbons into loose waves and tuck them into the top, then grate over the parmesan. Bake in the oven for 30 min, until the top is deep golden and a skewer through the centre comes out clean.

   Add in this stepZucchini (courgette) 39 gParmesan 20 g

   oven

7. Cool for 10 min until firm, then lift out and cut into squares with a sharp knife. Warm, it's soft and tender; fully cooled, it slices more neatly.