Joanna Reymond is the daughter of acclaimed chef and restaurateur, Jacques Reymond. She grew up surrounded with incredible food. Sundays were family days with the restaurant closed, and her dad would cook up a feast for family and friends. Joanna Reymond shares with us her family story and the secret of the zucchini slice, a recipe by her great aunt Ginette.
4 large eggs
1 tbsp olive oil
3 zucchini, grated
1 onion, peeled, finely chopped
100g Gruyere cheese
125g self-raising flour
100 ml cream
salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C.
Using a fork, beat the eggs and oil together in a small bowl.
Combine the remaining ingredients in a separate bowl. Add the egg and oil mixture and stir to combine.
Pour the mixture into a baking dish and spread evenly. Bake for 45 minutes or until golden brown.
Allow to cool slightly before slicing.