By Laura Bakhitiarian
Why have a SLICE of cake when you can have a SLICE of this healthy (and totally delish) recipe?
3 zucchinis (about 500g)
2 tablespoons olive oil
2 tablespoons dried mixed herbs
1 brown onion, finely chopped
2 garlic cloves, crushed
Zest of 1 lemon, finely grated
1/2 teaspoon dried chilli flakes
1/4 cup (35g) self-raising flour
2 tablespoons coriander leaves, chopped
2 tablespoons sesame seeds
Preheat oven to 180C. Grease and line a 22cm rectangular cake pan with baking paper.
Thinly julienne zucchini and carrot lengthways (to form very thin strips).
In a large bowl coat zucchini and carrots with 2 tsp salt. Set aside for 3-5 minutes to soften. Drain, rinse, then squeeze to remove any excess liquid. Set aside.
Over a medium-low heat, heat oil in a frypan. Cook onion, stirring, for 2 minutes or until softened. Add garlic, lemon zest and chilli, and cook for approximately 1 minute or until fragrant. Remove from heat and allow to cool slightly.
In a large bowl, whisk eggs and flour. Season with salt, pepper, and mixed herbs. Add carrot and zucchini strips and onion mixture, and stir to combine. Pour into prepared pan and sprinkle sesame seeds over the top. Bake for 30-40 minutes or until set and golden.
Cool slightly in pan. Garnish with fresh coriander. Best served with a tomato chutney.