If we hurry, I reckon we can just make the most of the last of the zucchini before they disappear for winter. This recipe has been a family favourite of ours for a while now. Despite it’s somewhat green hue, and despite the fact that the junior recipe testers routinely malign the humble zucchini, they happily wolf this down.
It is essentially a recipe from the ‘bible’ of cooking: Stephanie Alexander’s “The Cook’s Companion”. We have increased the fibre content with the use of wholemeal flour, and the diners neither noticed or complained!
The slice will come to you ready to reheat in your oven. To make it into a complete meal, we’re adding a garden salad, with separately packaged dressing.
Vegetarian. Contains gluten, egg, dairy.
Ingredients: Zucchini, eggs, wholemeal flour, tasty cheese, parmesan cheese, onion, tomato, pepper
Salad: Seasonal vegetables, olive oil, balsamic vinegar, salt, pepper.
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