Step 1

Preheat oven to 180C. Grease and line a 22cm square cake pan with baking paper.

Step 2

Using a mandoline, thinly slice zucchini and carrot lengthways into strips. Combine in a bowl with 2 tsp salt, and set aside for 5 minutes to soften. Rinse, then squeeze to remove excess liquid. Set aside.

Step 3

Heat oil in a frypan over medium-low heat. Cook onion, stirring, for 2-3 minutes until softened. Add garlic, lemon zest and chilli, and cook for 1 minute or until fragrant. Remove from heat. Cool slightly.

Step 4

In a large bowl, whisk eggs and flour. Season, and add carrot and zucchini strips, coriander, cheese and onion mixture, and stir to combine. Pour into prepared pan and scatter over pine nuts. Bake for 35 minutes or until set and golden. Cool slightly in pan, then cut into thin strips.

Step 5

Fill each baguette with mint and salad leaves, top with zucchini slice, drizzle with sweet chilli sauce and mayonnaise and garnish with red chilli to serve.