Zucchini Fest

We have soooo many zucchini's!!!

So, today I decided to have a zucchini fest! I got a little experimental and for lunch we had zucchini slice and for dinner we had both mini zucchini pizza's & also zucchini pasta with olive oil, garlic, walnuts & pine nuts. The winner for me was the good old favourite zucchini slice, so here's the recipe....

Zucchini Slice:

1 large zucchini grated and squeezed to rid of excess liquid
1 cup of spelt flour (could use any other flour)
1 tpsn of bicarbonate soda ( or 2 tspns baking powder)
1 onion sliced
2 cloves garlic finely sliced
Bunch of fresh herbs eg. sage, basil, parsley, thyme finely sliced
 2 tbsn olive oil
2 eggs beaten
1/2 cup feta
1/2 cup of finely grated parmesan cheese
Finely grated nutmeg (optional)

Preheat oven to 180 C and well oil a baking dish. Mix all dry ingredients in a bowl. Heat some oil in pan and saute onion and garlic and when turning soft, add zucchini. Cook for about 5 minutes. Then add all other ingredients (except parmesan & nutmeg) to the flour and pour into baking dish. Sprinkle parmesan and nutmeg on top and cook in oven for about 20 minutes. Insert a knife to make sure the slice is cooked in the centre. Serve with ample salad & home made chutney or relish!!

We are also experiencing a plum glut!! I have been dreaming of ice cream and today I made roasted blood plum frozen yoghurt. It is extremely yummy!! It was very simple to make and needs to be shared...

Roasted Blood Plum Frozen Yoghurt:

1 kg blood plums halved and stoned
1 tbsn brown sugar
Sprinkle of cinnamon powder
Pinch of salt
1 cup yoghurt
1-2 tbsn honey
1 tspn vanilla essence

Preheat oven to 180 C. Roast plums on a well greased baking dish, sprinkled with sugar and cinnamon for 20-40 minutes until soft and sticky but on browned. Cool to room temperature. Puree or press through a sieve if you want a smoother texture or just blend as is with the yoghurt, honey and vanilla essence. Chill and then mix in an ice cream maker or freeze until just hard and then whip up and serve. Enjoy!