At this time of the year anyone who has a couple of zucchini plants in their garden and a few chooks is overrun with you guessed it….. zucchinis and eggs. This savoury slice recipe takes care of both of those little problems and what’s more you can freeze them in convenient meal-for-one sized pieces. I live alone most of the time and find it quite diffficult to make healthy meals for myself. I love cooking for OTHER people and I like to cook BIG meals so I’m am particularly challenged in this respect. These savoury slices are ideal for vegetarians as well as for getting vege’s into your kids. A perfect light meal on a hot summer day accompanied by a fresh garden salad. The actual recipe I’m sharing with you here is only a suggestion. Create your own version with what you have on hand. I do use some fabulous recipes that I follow to the letter but this is a dish that invites your own input, inspired by seasonal availablity or your own personal taste preferences.
5 zucchinis, 3 carrots, 1 kumara (sweet potato), 1 small onion,
a big bunch fresh herbs,
1 cup grated cheese,
1 1/2cups flour,
1 1/2 teaspoons baking powder,
salt and pepper,
a few shakes of hot chilli sauce
1/4 cup sunflower seeds
Grate the zucchini, carrot, kumara and onion.
Roughly chop the fresh herbs (I used parsley, fennel, mint, genovese basil, lemon basil, chives and thyme)
In a large mixing bowl combine everything except the flour, the baking powder and the seeds. Mix well.
Add the flour and baking powder to the mix.
Spread into a large oiled baking dish, sprinkle with the seeds and bake in a moderate oven for about an hour.