Method

• 1.
  Preheat oven to 160°C. Grease and line a 20cm square cake tin, baking dish or two loaf (bar) tins.
• 2.
  Pop the grated zucchini in a large bowl lined with a clean tea towel and sprinkle with 1 tsp salt. Allow to sit for 5-10 minutes, then twist the tea towel into a swag and squeeze to draw out as much liquid as possible. Pour out liquid and place zucchini back in the bowl.
• 3.
  Mix the melted butter, cheese, shallot and parsley through the drained zucchini, then add the yoghurt and beaten eggs.
• 4.
  In a separate bowl, combine the flour, polenta, nutmeg and a good grinding of black pepper. Add half the flour mixture to your zucchini mixture and stir to combine. Add the remaining flour mixture and stir again until everything is just incorporated.
• 5.
  Pour the batter into your chosen vessel. Drizzle the olive oil over and smooth out with a spatula. Decorate with thin zucchini strips if desired, giving them an extra drizzle of olive oil.
• 6.
  Bake on the middle rack of the oven for 15 minutes. Remove the tin from the oven, sprinkle the pepitas and some extra salt flakes over the top, and arrange the zucchini flowers on top, if using. Bake for another 35-40 minutes, or until a skewer comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before cutting.
• 7.
  This slice will keep best in an airtight container in the fridge, and will be good for at least a week. Popping a piece in the toaster or oven to crisp up will give it a new lease on life too, and will be most delicious with a dab of butter.