Zucchini or courgette (Cucurbita pepo) is best grown in cooler seasons in subtropical climates. Both the fruit and flowers are edible. The fruit is usually harvested when about 100 mm long and is cooked in stir fries or served on its own. As the fruit grows larger it is also known as a squash and can be stuffed, baked or used to make rings as in the recipe below.
This slice is great as a snack, or it can be served with salad for a full meal.
- 1 onion, finely chopped
- 3 cloves of garlic, peeled and crushed
- 1 large zucchini, grated
- 1 small red capsicum, finely diced
- 4 large mushrooms
- 1/2 cup grated cheese
- 3 Tbs fresh parsley, finely chopped
- 4 eggs, lightly beaten
- 1/4 cup milk
- 1 cup self-raising flour
- Salt and pepper, to taste
- Extra cheese for on top (optional)
- Preheat oven to 180°C.
- Grease and line a 23 x 23 cm (9 x 9 inch) baking tray with baking paper.
- Heat oil in pan. Add onion and garlic. Once it starts to brown add the capsicum, mushrooms and zucchini.
- Once the vegetables are nearly cooked, remove from heat and scrape them into a large bowl. Add the cheese, parsley, eggs, milk, flour and seasoning into the bowl. Mix until well combined.
- Pour into the tin and sprinkle with grated cheese (if desired).
- Bake for approximately 35 minutes, or until golden brown on top and cooked through.
- Remove from oven, cool and cut into squares.
From the NSCF Share cookbook (Page 56)
- 1 large zucchini
- 6 eggs
- Macadamia oil
- Parmesan cheese, freshly grated
- Dried lemon myrtle leaves, powdered
- Mountain pepper
- Juice of 1 native lime
- Cut zucchini into rings about 10 to 15 mm thick. Cut out the seed section(retain these delicious centers for a stir-fry or soup)
- Fry the rings in a little oil. When cooked halfway through, turn over, pour a little oil and sprinkle a pinch of lemon myrtle into each ring, and drop in an egg (gently!)
- When the egg is cooked, top with parmesan cheese and mountain pepper, and lightly grill (optional).
- Squeeze over a little lime juice.