Thursday, June 16, 2011

Zucchini Slice

I have been growing my own Zucchini in the garden for a few years and never cease to be amazed at the size of what grows there! I have managed 5 meals from one piece at times. This little beauty was my latest and I used half for this recipe

Zucchini Slice is one of those great meals that never turns out the same twice, you can just open the fridge and use lots of bits and pieces stir it all together and you have a great meal. Leftovers make a great lunch option and it freezes great that's if it manages to last that long
here's what you are going to need;

5 eggs
500g Zucchini Grated
1/2 Cup Wholemeal Flour
1 Onion Diced
from here you can add whatever you have on hand leftover roasted chicken shredded is great, sun-dried tomatoes, olives you are only limited by your imagination...and your fridge contents I guess?
Here's what I used
1/2 Chirizo sausage thinly sliced
1 Green Capsicum
1 Tomato Chopped
2 Field Mushrooms
1/4 Cup Each of Fresh Parsley and Thyme chopped
Low Fat Grated cheese to top
Salad to serve

Pre Heat oven to 170C Lightly spray a Lamington tray (20x30cm baking dish) with oil
Grate the zucchini, I use a food processor as it is faster, squeeze as much of the moisture out of the zucchini then lay out on a plate and sprinkle with salt
leave for about 10 Min's to allow the salt to soak up more moisture and squeeze it out again, fluff it up a bit and add to the baking dish
In a small fry pan add the chirizo onion mushroom and capsicum and stir fry until the chirizo has crisped up a bit and the vegetables are tender add this to the baking dish
Lightly whisk the eggs and herbs in a small jug and combine all the ingredients in the baking dish
Top with the grated cheese and pop in the oven for about 30min
Serve with a big arsed side salad

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