This dish can also be jazzed up into a slightly special catering-for-brunch meal.
- coconut oil, butter or ghee for greasing
- 2-3 large zucchini
- 1 tsp salt
- 550 g ricotta
- ¾ cup grated parmesan
- 2 green shallots, chopped
- 2 cloves garlic, chopped
- ¼ cup chopped dill
- zest of 1 lemon
- 2 large eggs, well beaten
- ⅓ cup crumbled fetta
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 170°C and grease a 23 cm cake tin or medium-sized baking dish.
Grate the zucchini using a food processor with a shredding disc – you need 2 cups grated zucchini.
Combine the zucchini and salt in a colander or sturdy sieve and let sit for 15 minutes, then use your fingers or a spoon to press out as much moisture as you can.
Combine the ricotta, parmesan, shallots, garlic, dill and lemon zest, then stir in the eggs and zucchini.
Pour into the tin and bake for 1 hour. Sprinkle with the fetta and return to the oven for 25 minutes or until the cheese has melted.
The cake is best when left to cool completely so that it sets properly. Serve at room temperature.
Recipes and images from I Quit Sugar by Sarah Wilson, with photographs by Marija Ivkovic. Published by Pan MacMillan Australia ($15, ebook; $34.99 pbk).