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
- 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.
- 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.
- 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.
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.