Zucchini and Feta Cake

Ingredients (serves 6)

• Olive oil, to grease
• 80ml (1/3 cup) olive oil
• 1 brown onion, halved, finely chopped
• 100g pancetta slices, chopped
• 55g (1/3 cup) pine nuts
• 2 garlic cloves, crushed
• 150g (1 cup) self-raising flour
• 3 medium (about 350g) green zucchini, ends trimmed, coarsely grated
• 4 eggs, lightly whisked
• 60ml (1/4 cup) milk
• 30g (1/3 cup) shredded parmesan
• 100g feta, crumbled
• Freshly ground black pepper
• Mixed salad leaves, to serve

Method

1. Preheat oven to 180°C. Brush a square 22cm (base measurement) cake pan with oil to grease. Line the base with non-stick baking paper. Heat 1 tbs of the oil in a frying pan over medium heat. Add the onion, pancetta and pine nuts, and cook, stirring, for 5 minutes or until onion is soft and pine nuts are toasted. Add garlic and cook for 1 minute or until aromatic.
2. Sift the flour into a large bowl. Add the onion mixture and zucchini, and stir to combine. Make a well in the centre. Use a fork to whisk together the egg, milk, parmesan, feta and remaining oil in a jug. Season with pepper. Add to the flour mixture and stir to combine.
3. Pour mixture into prepared pan. Bake in oven for 30-35 minutes or until top is golden and a skewer inserted into centre comes out clean. Set aside in the pan for 5 minutes to cool slightly before turning onto a wire rack to cool completely. Cut into squares and serve with salad.