This recipe for ASPARAGUS, ZUCCHINI AND GOAT’S CHEESE LOAF is from the spring Coles magazine. Ideal to take away on a picnic or to serve as an entrée.

1 bunch asparagus, trimmed
3 small zucchini, coarsely grated
1 onion, finely chopped
1 cup self-raising flour
5 eggs, lightly beaten
1/2 cup grated cheddar
1/3 cup frozen peas
1/4 cup olive oil
1/4 cup chopped mint leaves
2 tbsp chopped flat-leaf parsley
120g goat’s cheese, broken into pieces


    1. Preheat oven to 200°C or 180° fan forced. Grease a 21.5cm × 8cm (base measurement) loaf tin. Line the base with baking paper, allowing the sides to overhang.
    2. Cook the asparagus in a saucepan of boiling salted water for 1mn or until bright green. Refresh in iced water, then drain and pat dry with paper towel. Cut a 6cm length from the top of each spear and reserve. Cut the remaining asparagus into 2cm slices.
    3. Combine zucchini, onion, flour, eggs, cheddar, peas, oil, herbs, sliced asparagus and half of the goat’s cheese in a large bowl and season to taste. Spoon into the prepared tin. Decorate with the remaining goat’s cheese and reserved asparagus spears. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in the tin.
    4. Eat!

I used 2 loaf tins to bake this recipe, but you could just bake the whole thing in a round or rectangle glass dish or cake tin.
I squeezed as much liquid as I could of the zucchini (makes a wetter mix otherwise and takes longer to cook). And it took longer than 1 hour to cook in my oven.
I like the freshness of the mint in this recipe, so you could put more and I think you could also have more asparagus in the loaf. I used a mixture of fresh goat’s cheese and goat feta.

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