Zucchini Cheese Muffin Slab

Step 1: Grate 2 of the zucchinis using a box grater. Toss with the salt and set aside for 20 minutes. Grab handfuls and squeeze out the excess liquid; you do not need to squeeze forcefully, but make a bit of effort. You should have 2 very tightly packed cups. Set aside.

Step 2: Finely slice the third zucchini to decorate the surface. Cut it in half and then into long strips, or slice it into thin coins. Toss with the oil and pepper.

Step 3: Preheat the oven to 200°C/400°F (180°C fan-forced). Lightly grease a 23 x 33 cm / 9 x 13-inch metal pan with butter. Line it with paper, leaving an overhang so you can lift the slab out later.

Step 4: Whisk the dry ingredients in a large bowl using a handheld whisk. Make a well in the centre. Whisk the wet ingredients in a separate bowl until combined. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until the flour is mostly incorporated but some flour is still visible.

Step 5: Add the zucchini and cheese and mix them through. A few flour lumps are fine. Mix as little as possible to keep the crumb from becoming tough. The batter will be thick; the zucchini will release more moisture in the oven.

Step 6: Scrape the batter into the prepared pan and smooth the surface. Top with the zucchini slices. Bake for 40 minutes, or until a skewer inserted in the middle comes out clean.

Step 7: Sprinkle with sea salt flakes. Cool in the pan for 10 minutes. Use the overhanging paper to slide the slab onto a cooling rack, then remove the paper. Cool for at least another 10 minutes.

Step 8: Cut into pieces, making 3 x 5 pieces or 4 x 5 pieces. Serve warm with a smear of butter, if you like.