Want a tasty way to use zucchini before the seasons over? This zucchini pesto slice is just the thing. It’s simple and delicious, and if you grow your own zucchini you can pretty it up with zucchini flowers. I ‘ve always thought that zucchini flowers were quite beautiful and looked lovely stuffed. But for me, the thought of stuffing them looked too fiddly (although I’m sure it’s not actually that hard…). With the last of the zucchini in my garden I decided to make the most of them and their pretty flowers and came up with an easy way to use the flowers, as decoration on top of a zucchini slice.
This slice can be eaten for breakfast, lunch or a light dinner alongside other vegetables or salad. It makes about 6-8 pieces, depending on how big you cut them. We had this for dinner with crusty sourdough bread and salad, then I had the leftovers for lunch the next day. I love it when there are leftovers for lunches!
2 zucchini grated
100g feta cheese
1/4 cup parmesan cheese + 3 tablespoons extra
3 heaped tablespoons basil pesto
1/4 cup chopped parsley
salt and pepper
Optional: zucchini flowers
Place the grated zucchini in a large bowl. Crumble over the feta cheese and add the 1/4 cup parmesan cheese, pesto, eggs and parsley. Sprinkle over salt and pepper. Mix well until all ingredients are combined. Place into a greased oven safe dish.
For the zucchini flowers – Cut the flowers in half lengthwise. Remove the stamen from the flower and discard, Gently rinse. Place the flowers on top of the zucchini slice.
Sprinkle over the remaining parmesean cheese.
Bake at 180 degrees Celsius for 20-30 minutes