Step 1

Preheat oven to 200°C/180°C fan-forced. Grease an 17.5 x 27.5cm (3.5cm deep) slice pan. Line base and sides with baking paper, extending paper 3cm above edges.

Step 2

Place zucchini, corn and spring onion in pan.

Step 3

Whisk eggs, milk and flour together in a large jug. Season with pepper and pour egg mixture over vegetables in dish, then gently tap pan on bench to evenly distribute egg mixture. Dollop with spoonfuls of ricotta.

Step 4

Bake for 40 minutes or until golden and just set. Cool in baking dish for 10 minutes. Season with pepper, then slice and serve topped with salad leaves.