Zucchini Tart
Serves 6-8

Rustic in style and bold in flavor, this is one of those great throw together dishes for when you don’t have much in the cupboard. Using good quality bread will make a difference to the flavour, you can also make this with gluten free bread making it suitable for anyone.

¼ cup extra-virgin olive oil, plus extra for greasing the pan
4 thick slices good Italian bread, crusts removed
1 cup milk
2 large eggs
1 cup freshly grated good quality parmesan cheese
500g desiree potatoes, peeled and sliced as thinly as possible
500g baby zucchini, sliced as thinly as possible
1 tsp salt
1 tsp freshly ground black pepper
3 garlic cloves, minced
2 tablespoon dried oregano (use fresh if you have it)

Preheat the oven to 200c.

Grease a 35cm roasting pan with olive oil. Soak the bread in the milk for 5 minutes. Crumble well with your hands to form a paste. Combine the eggs and the parmesan to the bread mixture and set aside to soften. Heat 2 tablespoons of olive oil in a heavy based fry pan and cook the potatoes and zucchini until slightly softened.

Prepare a baking dish or tray by greasing it with olive oil and pour in 1/3 of the bread and egg mixture. Layer over the vegetables seasoning each layer with salt, pepper, garlic, oregano, and olive oil. Continue with the layering finishing with a layer of vegetables and the seasoning.

Bake in the preheated oven 40 minutes, or until the vegetables are tender and the top is golden brown. Serve hot or at room temperature, cut into wedges.