A great dish to have on hand at any time of the year but perfect served cold in Summer. Make it ahead as a handy go to dinner.
Preheat the oven to 200°C. Roast the cherry tomatoes, drizzled with oil until they collapse. While you are doing this grate the zucchini and cheese. Combine all the ingredients in a large mixing bowl. Stir until well combined but don't over mix.
Reduce the oven temperature to 180°C. Spoon the mixture into the slice tin or baking sheet of your choice which you have lined with baking paper (I used one which was 28cm by 32cm which made a thin slice but a smaller, deeper tin is fine for a thicker version). You will know it is cooked when the top is golden, it is risen slightly and a skewer comes out clean.
Freezes well. Keeps in the fridge for up to 3-4 days.