Lasagne, as per stephanie p. 321
Lamb Pilaf http://www.taste.com.au/recipes/20850/lamb+pilaf
steak Danielle Green salad vegetables
Tomato and zucchini bake for lunches – make sunday afternoon
Makes 1 loaf
4 zucchini, coarsely grated
1 onion, finely chopped
150g (1 cup) self-raising flour
5 eggs, lightly whisked
80g (1 cup) cheddar, coarsely grated
3 tbs parmesan, grated
3 tbs light olive oil
6–8 cherry tomatoes, halved
1. Preheat the oven to 200°C/180°C fan forced. Grease a deep loaf tin. Line the base and two long sides with baking paper, leaving the ends overhanging to make it easier to remove the loaf from the tin.
2. Squeeze the grated zucchini with your hands to remove the excess moisture. Combine in a bowl with the onion, flour, eggs, combined cheese and oil.
3. Spoon the mixture into the prepared tin and top with the tomato, cut side up. Bake for 1 hour or until a skewer inserted into the centre comes out clean (if the tomato is getting too dark you can lightly cover with foil during cooking). Leave in the tin to cool slightly, then lift out and cut into thick slices.
Tip: if you like, you can replace half the flour with wholemeal self-raising flour for an even more wholesome loaf.