Crispy Pancetta And Zucchini Slice | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil, plus extra for brushing
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 3 (450g) zucchini (courgette), grated, plus 1 extra, peeled into long ribbons
• 1 cup (240g) fresh ricotta
• ½ cup (40g) finely grated parmesan
• ¼ cup chopped chives
• sea salt and cracked black pepper
• 6 eggs
• 1 cup (150g) self-raising (self-rising) flour, sifted
• 14 thin slices round pancetta