Zucchini Pea And Pesto Slice | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• 450g zucchini (courgette), grated
• 1 cup (80g) finely grated parmesan
• 1 cup (150g) self raising (self-rising) flour, sifted
• sea salt and cracked black pepper
• 6 eggs, lightly beaten
• 300g ricotta
• 1½ cups (180g) frozen peas, thawed and crushed
• 2 tablespoons store-bought pesto