My summer garden is absolutely overflowing with greens, tomatoes and zucchini at the moment. This simple midweek meal is a yummy and nutritious way to use up all that goodness. Perfect for a simple supper or as part of a packed lunch. Customise to include whatever extra vegetables you have on hand.
INGREDIENTS
2 cups grated kumara, squeezed to remove excess liquid
1½ cups grated zucchini, tightly squeezed of liquid
½ cup peas
1 cup finely grated parmesan (could also use cheddar cheese)
10 free range eggs, lightly beaten
1 garlic clove, diced finely
handful fresh basil, chopped roughly
3 tablespoons almond meal or tapioca flour (could also use all-purpose GF flour)
2 large handfuls kale, spinach or silverbeet, cut into ribbons
1½ cups cherry tomatoes, halved
sea salt and cracked black pepper
METHOD
Preheat oven to 200˚C.
Combine all ingredients except kale and tomatoes. Mix until completely combined. Season generously with sea salt and cracked black pepper.
Lightly crush the kale in your hands to soften. Mix into the egg mixture.
Pour into a well-greased or lined oven tray. Use your hands to press the greens under the surface and even out the surface of the mixture. Scatter the halved cherry tomatoes across the top facing up.
Bake for roughly 45 minutes until golden and lightly firm. Leave to sit for 20 minutes for serving.
Enjoy with a salad and some sliced avocado.
Leftovers will keep in the fridge for two days.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!