Vegetable and Ham Slice

Ingredients (serves 6)

• Olive oil, to grease
• 3 (about 350g) zucchini, coarsely grated
• 10 eggs
• 125ml (1/2 cup) thin cream
• 2 tbs coarsely chopped fresh continental parsley
• 1 tsp fresh thyme leaves
• 2 (about 200g) carrots, peeled, coarsely grated
• 100g ham, chopped
• 150g feta, crumbled
• 1 x 250g punnet grape tomatoes, halved lengthways
• Crusty bread, to serve
• Mixed salad leaves, to serve

Method

1. Preheat oven to 170°C. Brush a square 20cm (base measurement) ovenproof dish or cake pan with oil to lightly grease. Line the base and sides with non-stick baking paper, allowing sides to overhang.
2. Use your hands to squeeze as much excess moisture out of the zucchini as possible.
3. Whisk together the eggs, cream, parsley and thyme in a large bowl. Season with salt and pepper. Add the zucchini, carrot, ham and 100g of the feta. Stir until well combined.
4. Pour the mixture into the prepared dish. Arrange the tomato, cut-side up, over mixture. Sprinkle over remaining feta. Bake in oven for 50 minutes or until mixture is set and golden brown. Set aside in the pan for 15 minutes to cool. (To freeze, see notes)
5. Cut slice into portions and serve with crusty bread and salad leaves, if desired.