Late summer harvests always need a yummy solution to make sure the produce you've grown doesn't go to waste. Lloyd has made sure he's got that sorted this year, so get your baking tins ready for this corker!
- Zucchini (500-600g)
- Basil (large bunch)
- 6 free-range eggs
- 1 clove of garlic (finely diced)
- Ricotta (300g)
- Grated parmesan cheese (1 cup)
- Self-raising flour (1 cup)
- Cherry tomatoes
- Fig or balsamic reduction
- Extra virgin olive oil
- Preheat oven to 220°C (430°F).
- Grate the zucchini into a large bowl with parmesan, self-raising flour, garlic, salt and pepper and mix to combine. Make a well in the centre, crack in the 6 eggs and lightly beat as you incorporate the ingredients together.
- Fold through the ricotta along with the torn basil leaves and spoon the mixture into a lightly greased dish lined with baking paper. Remember to set aside some fresh basil to garnish later. Place in the oven to bake for 25-30 minutes.
- While baking, de-stem your cherry tomatoes into a shallow baking tray and drizzle with extra virgin olive oil, a small amount of balsamic reduction, and salt and pepper.
- When the zucchini slice is golden brown, remove from the oven and add the tomatoes for approximately 10-15 minutes until they just start to collapse.
- Serve in equal slices with the tomatoes and fresh basil leaves on top.
For more tasty treats, check out other recipes in this series by Lloyd the Farmer.