Name of Recipe: Baked Zucchini & Bread Pie
Number of People: Serves 4 as a side
Ingredients:
600g zucchini
1 slice of bread, crust removed
2 tblspns milk
130g onion cut into 1/4's
1/2 tspn Tenina's garlic paste (opt)
25g butter
1 tblspn olive oil
1 egg, lightly beaten
2 tblspns chopped parsley
1 heaped tblspn grated parmesan cheese
S & P
Preparation:
Spray a 1 litre casserole dish with oil and set aside.
Preheat oven to 200oC.
Slice the zucchini lengthwise into 1cm slices then crossways into batons, 1 cm thick.
Place the zucchini into a large colander, sprinkle with 3 large pinches of salt. Toss well and set aside for 15 minutes.
Cut the crusts off the bread, place into the TM bowl and blitz a few seconds on speed 8 to make crumbs. Remove the crumbs and set aside.
Cut the rest of the bread into 2cm dice and soak in the milk.
Chop the onion & garlic paste 2 sec/speed 5, scrape down the sides.
When the zucchini is ready, rinse under water and dry the batons thoroughly in a tea towel.
Add to the onion along with the butter and oil.
Cook 5 mins/varoma temperature/reverse/speed 2/MC off
Reset and cook a further 5 mins/varoma temp/reverse/speed 1/MC off
Add the chopped parsley, egg, bread & grated parmesan to the TM bowl and mix for 15 sec/speed 2/reverse.
Sprinkle 2 tblspns breadcrumbs evenly over the base of the dish.
Top with the zucchini mixture then sprinkle the remainder of the breadcrumbs over the top.
Spray with oil and cook 30 mins.
Photos:
Tips/Hints:
Serve as a vegetable accompaniment to any type of meat dish.
