The zucchini have grown prolifically and the squash have become enormous! Loads of sheep poo, blood and bone and juice from the worm farm have turned our previously struggling vegie patch into a productive green haven. There is nothing better than cooking with organic home grown vegetables. We had such a good harvest of zucchini and squash we needed to find new cooking inventions to make sure we didn't get sick of eating them and use them all up.
The lovely Ailee made this for an afternoon tea party we had in our garden in early summer. It was so delicious it disappeared before I could try any, so she gave me a copy of her recipe... The perfect recipe to use up loads of vegetables. The recipe makes one small vegetable bake, but for big families double or even triple the quantities.
Vegetable Bake
5 eggs
1/2 cup vegetable oil
1 1/4 cups self raising wholemeal flour
1 zucchini, grated
1 carrot, grated
1 red capsicum, chopped
nuts, chopped
2 onions, chopped
cheese, grated
mix of fresh herbs, parsley, basil, chives
salt and pepper
optionals : corn kernels, squash, green peas, tomato, pumpkin seeds, sunflower seeds, bacon, tuna or anything really that takes your fancy.
Beat eggs with oil. Add flour and mix well. Add vegetables, nuts and seasoning, mix well. Pour into a baking dish and bake at 180 degrees C for 1 hour.
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