Created by ImPat on May 1, 2021
Step 1: Grease a 20cm x 30cm lamington pan and line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
Step 2: Coarsely grate 2 zucchini and place grated zucchini in a colander set over a large bowl and add salt and toss to combine and then stand for 20 minutes and then using your hands, squeeze out as much excess moisture from zucchini as possible and transfer the zucchini to a clean bowl.
Step 3: Place stock and milk in a large saucepan over high heat and bring to the boil and stirring constantly with a wooden spoon, slowly add polenta and reduce heat to low and cook, stirring constantly, for 10 minutes or until tender, now add parmesan and cream cheese and stir until smooth and combined and then add grated zucchini and chives and season with salt and pepper and stir to combine.
Step 4: Spoon polenta mixture into prepared pan and level top and refrigerate for 4 hours or overnight until set.
Step 5: Thinly slice remaining zucchini into rounds and place in a small bowl and add vinegar and oil and toss to combine then let stand for 30 minutes or until zucchini is tender.
Step 6: Transfer slice to a serving board and top with zucchini mixture, parsley and extra parmesan and drizzle with any remaining vinegar mixture in bowl and season with salt and pepper, cut into pieces and serve.