Zucchini slice becomes a meal with this smoky charred-corn version - ABC News & Headlines – Australian Broadcasting Corporation

Samantha Parish is a cookbook author, food writer and recipe developer. She aims to make cooking easy, with a focus on maximum flavour with minimum fuss. She's currently based in Brisbane and is on Instagram @sam.parish.food

Let me introduce you to a new power couple: the zucchini slice and the corn fritter.

But first, a moment for the zucchini slice. 

One of Australia's most searched recipes, there's a reason we keep cooking it. It has never needed to be fancy. It measures its success on two things I can absolutely get behind: ease and flavour. 

Maximum flavour, minimum fuss, actually. So, without messing with a very good thing too much, I do believe my version is worthy of your time.

In this version, the smoky cheese and spices do the job of bacon in the more standard recipe, making it vegetarian. (ABC News: Samantha Parish)

The inspiration comes from my love of Mexican street corn, or elote. You know the stuff. Charred corn drenched in lime and spice-spiked mayo, then smothered in finely shaved cheese. All of that is happening here

This recipe takes the zucchini slice from lunch-box filler to centre-of-the-table entertaining.

Oven or air fryer, I think this might be the beginning of a very beautiful relationship.

Charring the corn adds a to the smoky flavour but its not a deal-breaker so if you want to skip this step, that's OK. (ABC News: Samantha Parish)

An airfryer (if it is big enough) works well to cook this slice. Just use a paper liner to hold the batter. (ABC News: Samantha Parish)