- 3 cobs Mulgowie corn
- 2 medium sized zucchini grated
- 2 shallots finely chopped
- 1 cup self-raising flour
- 6 eggs lightly beaten
- Salt and pepper
- 2 tablespoons chopped parsley or basil
Heat oven to 200°C. Slice kernels off cobs. Combine corn, zucchini and shallots in a bowl, add flour, eggs, salt and pepper and parsley or basil. Brush a slice or lamington pan with olive oil. Spread mixture evenly in pan and bake for 20-25 minutes until the top feels firm and dry. Cut into squares or wedges and serve warm or cold, with salad, or cut into small squares to serve on toothpicks as hot or cold nibblies with drinks.