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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.