Recipes from the vegie patch - 06.02.11

ZUCCHINI SLICE

  • 375g grated zucchini
  • 1 large onion, finely chopped
  • 3 rashers bacon, chopped
  • 1 cup grated cheddar cheese
  • 1 cup SR flour
  • 1/3 cup Sunflower/vegetable oil
  • 4 eggs, lightly whisked
  • Salt & pepper

Preheat oven to 180°C fan-forced (200°C conventional).

Mix all ingredients together in a large bowl.

Spray a baking tin (16 x 26cm)with cooking spray, or line with baking paper.

Spoon mixture in greased tin, spread evenly./p>

Bake in oven for 40 minutes or until the top has browned.

Enjoy with a fresh crisp garden salad.

ZUCCHINI, CHEDDAR AND HAM SNACKS

They look like muffins but they’re savory and a great way to get kids to eat green stuff between meals.

  • 500g coarsely grated zucchini (about 5 zucchinis)
  • 2 tbsp extra virgin olive oil
  • 200g leg ham, diced
  • 1 brown onion, finely diced
  • 2 cloves garlic, finely chopped
  • 180g cheddar, grated sea salt & black pepper
  • 200g self-raising flour
  • 2 handfuls flat-leaf parsley, roughly chopped
  • 4 eggs

Preheat oven to 180°C fan-forced (200°C conventional).

Squeeze grated zucchini in a clean cloth to remove excess liquid.

Place oil in a large frying pan and fry ham until lightly browned, then add

onion and garlic and sweat for 3 minutes.

Tip mixture into a bowl and add zucchini, cheese, flour and parsley.

Lightly whisk eggs and add to mix, then season.

Spray a 12-hole medium muffin tray with cooking spray, or line with muffin cases or baking paper.

Pour mix into prepared moulds and bake for 20 minutes, or until puffed and golden.

Enjoy with a glass of homemade lemonade.

ZUCCHINI & MINT PASTA

  • 200g spaghetti
  • 2 zucchini (courgette), grated
  • 2 tablespoons mint, chopped
  • 1 tablespoon lemon juice
  • Pinch chilli flakes
  • Sea salt & cracked black pepper
  • Grated parmesan, to serve

Cook pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente.

Drain and return to the pan to keep warm.

Toss spaghetti with zucchini, mint, lemon juice, chilli, salt and pepper.

Divide spaghetti mixture between the serving plates, sprinkle with finely grated parmesan and serve immediately.

Serves 2.