Step 1

Pre-heat oven to 400F/200C. Grease and flour or spray an 8 inch springform cake pan or line a regular 8 inch with parchment paper.

Step 2

In a large pot of salted water boil the unpeeled potatoes until tender, approximately 15-20 minutes. Drain, then peel and mash, place in a large bowl. Add the softened butter, yolks, cornstarch, ¼ salt, pepper and 1 teaspoon parsley.

Step 3

While the potatoes are cooking, in a medium frying pan add the oil, chopped shallot, sliced zucchini, ¼ teaspoon of salt, dash or two of pepper and 1 teaspoon of chopped parsley, cook until the zucchini is lightly golden.

Step 4

Transfer ½ the potato mixture to the prepared pan and gently flatten and form a small border on the sides. Top with the cooked zucchini then the cubed cheese. Place pieces of the remaining potato mixture on top (large coarse crumbs). Sprinkle the bread crumbs on top of the potato crumbs and dot with 1-2 tablespoons of butter. Bake for 30-40 minutes or until golden brown on top, broil for 2-3 minutes to brown if necessary. Let sit 5 minutes, sprinkle with a little finely chopped parsley before serving. Enjoy!