RECIPE OF THE WEEK
Zucchini Spring Vegetable Traybake
When I’m short on time and money, dishes like this are perfect. Once it’s prepared, you can get on with something else whilst it bakes. If you want to make it more budget friendly, you can swap the olive oil for vegetable oil and skip the cheese. This is tasty and it’s packed full of healthy vegetables!
Ingredients
- 1 tbsp Olive Oil
- 1 Brown Onion, finely chopped
- 1 Stick Celery, finely chopped
- 2 Cloves of garlic, whole
- 500 g Zucchini, grated
- 3 Spring Onions, thinly sliced
- 100 g Grated Parmesan (Any cheddar or hard cheese will do)
- 1 tsp finely chopped hard herbs (rosemary, thyme, sage) OR 1 Tbsp finely chopped soft herbs (parsley, basil, mint, dill)
- 125 ml Olive Oil
- 4 Eggs
- 150 g Self Raising Flour
- 1/2 tsp Salt
Instructions
- Preheat oven to 180 degrees centigrade or 160 degrees for fan forced.
- Take a large high sided baking tray and add the onion, celery, garlic and oil, stirring to coat in oil. Pop in the oven for 10 minutes whilst you make the mixture.
- Grab a large mixing ball and combine the zucchini, spring onion, parmesan and herbs. Season well with salt and pepper.
- In a medium bowl, combine the oil, eggs, flour and salt and whisk to combine. Pour the wet mixture over the vegetable mixture and stir together. Remove the vegetables from the oven, set aside the garlic on your chopping board and add the vegetables to the mix.
- Chop the garlic finely and add to the mixture.
- Line the baking tray you just used with baking paper, pour in the mixture and smooth the surface. Pop it into the oven for 25 minutes. Check it is cooked by inserting a skewer to see if the egg has set. If it’s undercooked, cook for a further 7 minutes and check again.
- Remove from the oven, leave to cool for 5 minutes and cut into slices. Serve hot or cold.
- I like to garnish mine with a little tomato or cucumber salsa.
Notes
- This is great for a picnic or as a snack in a lunchbox.
- Be creative with this traybake, you can use whichever herbs you like, add a bit of lemon zest, whatever you fancy. It’s also great with some additional capsicum and a tsp of smoked paprika.
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