The New Zucchini Slice | Donna Hay

Ingredients

• 850g (about 7) zucchini (courgette), shredded using a julienne peeler
• ½ cup (28g) shredded mint leaves
• ¼ cup (60ml) extra virgin olive oil
• cracked black pepper
• 3 cups (720g) fresh ricotta
• 6 eggs
• ½ cup (125ml) milk
• ¾ cup (60g) finely grated parmesan
• 1 tablespoon finely grated lemon rind
• 3 cups (100g) firmly packed shredded kale leaves
• 2 green onions (scallions), finely sliced
• sea salt and black pepper
• prosciutto and rocket (arugula) leaves, to serve