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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeCaramelised Leek, Asparagus and Bacon Frittata
Article by Olivia Galletly
RecipeSummer Vegetable Tart
Article by Claire Aldous
RecipeBroccoli, Blue Cheese and Caramelised Red Onion Fritatta
Article by Kelly Gibney
RecipeCrustless Quiche with Roasted Vine Tomatoes and Two Cheeses
Article by Kelly Gibney
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.