500 g zucchini, coarsely grated
2 large carrots (300 g), peeled, coarsely grated
4 green spring onions, finely sliced
⅓ cup chopped fresh parsley
2 tbsp chopped fresh dill
1¼ cups self-raising flour
2 cups grated vintage cheddar
5 eggs, lightly beaten
¼ cup vegetable oil
Salt and pepper, to taste
Lemon wedges, to serve
2 slices day-old white bread, torn
½ cup grated vintage cheddar
- Grease a 24cm springform pan (22cm base). Line base with foil. Grease foil. Place on an oven tray.
- To make cheese crumble, process bread in a food processor to form coarse crumbs. Add cheese. Pulse to combine.
- Squeeze zucchini to remove excess liquid. Combine in a large bowl with carrots, onions, parsley, dill, flour, cheese, eggs and oil. Season with salt and pepper. Spoon into prepared pan. Smooth over top. Sprinkle with cheese crumble.
- Cook in a moderate oven (180C) for about 1 hour and 15 minutes, or until firm to touch. Stand in pan for 15 minutes. Serve with lemon.