Ingredients
3 medium zucchinis
1 brown onion
1/2 cup tasty cheese, shredded
1 cup self-raising flour
1/3 cup extra virgin olive oil
5 eggs
2/3 cup Beerenberg Caramelised Onion, plus extra to serve
50g feta, crumbled
2 tbsp chives, finely chopped
Salt and pepper, to taste
Directions
Preheat the oven to 200°C and line a baking dish with baking paper.
Grate two of the zucchinis and finely chop the brown onion. Very thinly slice the remaining zucchini lengthwise into ribbons for the top (a mandoline works best for this).
In a large bowl, combine the grated zucchini, onion, tasty cheese, flour, olive oil and eggs. Mix until well combined. Season generously with salt and pepper.
Spread half the mixture into the prepared dish. Spoon over half the Beerenberg Caramelised Onion and gently swirl through. Top with the remaining mixture and smooth the surface.
Arrange the zucchini ribbons over the top (you may not need to use them all), then dollop over the remaining Beerenberg Caramelised Onion and scatter with feta.
Bake for 40-45 minutes, or until golden and set in the centre. Allow to cool for at least 45 minutes before slicing. Finish with fresh chives and serve.
