I’ve been encouraged by friends recently so not give up on blogging and specifically to share more recipes.
So here I am to do just that!
We’ve been very busy here this summer with fruit on abundance. The veg garden hasn’t been great despite the good weather and I suspect poor pollination and less bees due to neighbors spraying poison. I wish people would realise the harm they are doing to the environment especially now there’s so much research out there.
Anyway we were blessed with one very large zucchini and as this is the first year I haven’t got to this point and started loathing seeing them in the garden, I thought we should honour it.
I based this recipe on Stephanie Alexander’s recipe for zucchini parmigiana but added mince to get my iron levels up. It’s very basic and a delicious way to get through your glut.
The mince could easily be switched for lentils for a vegetarian options.
1 large zucchini
Dice onion and mince garlic, cook until onion is clear, add mince until browned, add tomatoes, 1 tablespoon tomato paste and Worcestershire sauce cook for 10 minutes then switch off.
Slice zucchini dip each piece in flour then egg and fry in oil put aside
When all cooked start layering zucchini, sauce, cheese until you get to the top.
Once layered bake in the oven at 170C for 25 mins
Enjoy with a garden salad!