What's new this week?

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This week try the nutty rich flavoured Romanesco zucchini.  Sylva Lining Organics has it in plentiful supply at the great price of $8 per kilo or $5  per kilo for the extra large.

romanesco_zucchini-sml

Possibly because it is renowned for staying tender even when very large it is the zucchini variety favoured by River Cottage and Jamie Oliver.

The Romanesco zucchinin is a standout Italian heirloom variety with firm flesh that is perfect for steaming, stir-fries or grilling.

I love it sliced and layered with other vegetables and baked into a gratin but this week I just had to use the ones I bought last week to make a savoury zucchini slice.

Savoury Romanesco Zucchini Slice –  GF

Ingredients:

1 large romanesco zucchini (approx. 360 grams)

1 large brown onion finely chopped

6 rashes of bacon diced (optional – I use 360 grams ricotta or quark instead)

1 cup tasty cheese or a smaller amount of parmesan

1 cup almond meal (maybe add a tablespoon of coconut flour if the mixture is too moist)

1 tblsp seeded or yellow mustard

5 eggs lightly beaten

Himalayan rock salt and ground pepper to taste

Method:

Preheat oven to 180 degrees C

Grate zucchini and mix with all other ingredients.

Cook in a quiche dish for maybe about 20 minutes. Tis will depend on how oust you r mixture is so keep a close eye on it. I also sometimes make individual muffins.

Note: Fritter option- this is also delicious with some finely shredded chicken and fried in coconut oil.

Whichever option you choose ,it is delicious served with a fresh garden salad.

Sylva Lining Organics also recommend using it in the follow ways:

  • stuffed zucchini
  • grilled zucchini (see photo)romanesco-zucc1
  • tempura zucchini
  • zucchini soup