An old-school favourite that’s just as good hot or cold. Perfect for lunchboxes, picnics, make-ahead dinners (it freezes beautifully) and ready to be gussied up with whatever you have to hand.
In a large frying pan, saute the onion in the olive oil over medium heat until softened and golden. This step is optional, you can put the onion in raw, but it tastes better if it's browned off first.
In a large bowl, beat the eggs and cream with a little salt and pepper. Add cheese, zucchini and cooked onion and stir to combine.
Fold in the flour until fully incorporated and pour into a greased baking dish and top with grated cheese.
Place the tomato slices on top, if you're using. If you really want to go old school, add some chopped curly parsely. Delicious!
Bake 40-45 minutes until puffed evenly and golden brown on top. Allow to cool for a few minutes before cutting so it's a bit firmer to slice.
