PARMESAN ZUCCHINI RIBBONS

INGREDIENTS:

1kg zucchini
2 tbs olive oil
1/3 cup grated parmesan cheese
salt & pepper
extra finely grated parmesan cheese

METHOD:

1. Run a vegetable peeler down the length of zucchinis to form thin ribbons.
2. Bring a large saucepan of water to the boil.
3. Add zucchini.
4. When water returns to the boil, remove pan from heat and drain.
5. Return zucchini to pan with the olive oil and 1/3 cup parmesan cheese.
6. Season with salt and pepper and toss.
7. Sprinkle with extra parmesan cheese to serve.

ZUCCHINI SLICE

INGREDIENTS:

3 zucchini, grated
1 onion, grated
1 potato, grated
4 slices of ham/bacon, chopped
1 cup cheese, grated
6 tbs Plain flour
3 eggs
s & p

METHOD:

Put all ingredients into a big bowl and mix really well.

Pour into a quiche dish and cook in the oven for one hour at 160C.

If you are vegetarian, simply leave out the ham.

ZUCCHINI BREAD

INGREDIENTS:

3 eggs
2 cups sugar
1 cup oil
1/4 teas baking powder
1 teas salt
3 teas vanilla
1 teas bicarb soda
2 cups grated zucchini
3 teas cinnamon
3 cups Plain flour
1 cup chopped walnuts

METHOD:

Beat together eggs and salt.
Add sugar, vanilla, oil and continue to beat well.
Add zucchini, flour, baking powder, soda, cinnamon and walnuts.
Bake in 2 loaf pans in a mod oven 180C for 1 hour.

ZUCCHINI BAKE

INGREDIENTS:

1 onion grated
1 cup SR flour
1/2 cup olive oil
5 eggs
3 bacon rashers
2 carrots or potatoes
1 cup grated cheese
375gr zucchini grated

METHOD:

Mix all ingredients together.
Bake in greased baking dish in a mod oven 180C for 40 mins.