Ricotta and Zucchini Egg Bake

1 tbsp parsley, finely chopped
Salt and pepper to taste
1 cup (110g) self-raising flour

Directions

Preheat the oven to 180°C (350°F). Grease and line a large rectangular ovenproof dish (around 30cm x 20cm).
In a large bowl, combine all of the ingredients except the flour. Mix well to ensure all ingredients are evenly distributed.
Slowly stir in the flour until fully combined.

Spoon the mixture into the prepared dish, spreading it out evenly.
Bake for around 30-35 minutes, or until the top is lightly golden and the egg bake is set.
Cool slightly before serving. Enjoy warm or at room temperature.