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Donna Hay zucchini, pea and pesto slice


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



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