Name: Asparagus, zucchini and goats cheese loaf
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 1
Ingredients: 1 bunch asparagus, trimmed; 3 zucchini, coarsely grated; 1 onion, finely chopped; 150.00 gm self-raising flour; 5 eggs, lightly beaten; 125.00 ml grated tasty cheddar; 82.50 ml frozen peas; 56.88 gm olive oil; 62.50 ml chopped mint leaves; 40.00 ml chopped flat-leaf parsley; 120g goat's cheese, broken into pieces

Asparagus, zucchini and goats cheese loaf

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Prep Time:
20 minutes

Cook Time:
65 minutes

Total Time:
85 minutes

Create a savory Asparagus, Zucchini & Goat Cheese Loaf for a gourmet treat.

Ingredients:

1 bunch asparagus, trimmed
3 zucchini, coarsely grated
1 onion, finely chopped
150.00 gm self-raising flour
5 eggs, lightly beaten
125.00 ml grated tasty cheddar
82.50 ml frozen peas
56.88 gm olive oil
62.50 ml chopped mint leaves
40.00 ml chopped flat-leaf parsley
120g goat's cheese, broken into pieces

Instructions:

Preheat the oven to 200C (180C fan). Grease a 21.5cm x 8cm (base measurement) loaf tin and line the base and two long sides with baking paper, leaving some paper hanging over the sides.
Blanch the asparagus in boiling salted water for 1 minute until vibrant green. Shock in ice water, drain, and gently dry with paper towels. Trim 6cm from the top of each spear and set aside. Slice the rest of the asparagus into 2cm pieces.
In a large bowl, mix together zucchini, onion, flour, eggs, cheddar, peas, oil, herbs, sliced asparagus, and half of the goat's cheese. Season to taste and transfer the mixture to the prepared tin. Top with the remaining goat's cheese and reserved asparagus spears. Bake for 1 hour or until a skewer inserted in the center comes out clean. Let it cool in the tin before serving. Enjoy!

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