Zucchini Ricotta Garlic Parsley Cornbread

Steps

1. Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can. Mince the garlic, chop the parsley and shred the cheddar.
2. Heat the oven to 375°F (190°C). Divide the olive oil: brush a 9x5-inch loaf pan with about one tenth of it and line the bottom with parchment; keep the remaining nine tenths for the batter.
3. Warm the remaining olive oil in a small saucepan over low heat, add the garlic and cook gently about 2 minutes until fragrant but not browned. Take off the heat and cool 5 minutes.
4. In a large bowl, whisk the cornmeal, flour, baking powder, salt, black pepper and oregano.
5. In a second bowl, whisk the ricotta, milk, egg and honey until smooth, then whisk in the cooled garlic oil.
6. Divide the cheddar: set aside one third for the top and keep the remaining two thirds for the batter.
7. Pour the ricotta mixture into the cornmeal mixture and stir just until no dry flour remains. Fold in the zucchini, the parsley and the two thirds of the cheddar.
8. Scrape the batter into the pan, smooth the top and scatter the reserved third of the cheddar over it.
9. Bake 50 to 55 minutes, until deep golden and a toothpick in the center comes out clean.
10. Cool in the pan 10 minutes, then turn out onto a rack and cool 20 minutes more before cutting into 12 slices.