Gluten Free Zucchini‘ Spaguetti’ with Tomato & Feta
Georgie Macquire
Vegetarian
Ingredients Method
500g cherry truss tomatoes 60ml olive oil ¼ cup fresh oregano leaves
200g piece feta, sliced into 4 lengthways
¼ tsp. dried chilli flakes 5 small zucchini 3 cloves garlic; sliced thinly 2 tsp. finely grated lemon rind 60ml lemon juice 2 tbsp. olive oil 2 tbsp. finely chopped oregano 1 cup small fresh basil leaves 2 tbsp. coarsely grated parmesan
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Preheat oven to 200 degrees. Line two oven trays with baking paper. Place tomatoes on one tray, drizzle with 1 tablespoon of the oil. Sprinkle with 2 tablespoons of the oregano leaves. Bake for 20 minutes or until golden and blistered. Meanwhile, place fetta slices on second tray, drizzle with 1 tablespoon of the oil. Sprinkle with chilli and 2 teaspoons of the oregano. Bake for 12 minutes or until golden. Using a julienne peeler or spiraliser, cut zucchini into‘ spaghetti’; place in a large bowl. Heat remaining oil in a large frying pan over medium heat; cook garlic for 2 minutes or until lightly golden. Stir in rind, juice, extra oil and extra chopped oregano. Add garlic mixture to roasted tomatoes( and any juices) to zucchini with basil and remaining oregano leaves; toss to combine. Season to taste. Serve‘ Spaghetti’ topped with crumbled feta and parmesan.
Full of Greens Fritatta
Kathi Lennon
Serves 4
Ingredients Method
250g baby spinach leaves 2 tsp. olive oil 1 garlic clove crushed 250g zucchini coarsely grated 1 tsp. finely grated lemon rind 4 eggs 4 egg whites 100g reduced fat fresh ricotta 2 tbsp. finely grated parmesan ¼ cup chopped fresh chives
100g roasted peeled red capsicum finely chopped
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Preheat the oven to 180 degrees. Grease and line a 20cm round cake tin. Place the spinach in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh under cold water. Drain squeezing out the excess liquid. Coarsely chop. Heat the oil in a frying pan over medium heat. Stir in the garlic until aromatic. Stir in the zucchini and lemon rind for 2 minutes. Let cool. Whisk the eggs, egg whites, ricotta and parmesan in a bowl. Stir in the zucchini mixture, spinach and two thirds of the chives. Pour into the cake tin. Bake for 20-30 minutes or until set. Combine the capsicum and remaining chives in a bowl and serve with the frittata.
A healthy delicious recipe that my whole family loves, even my 2-year old daughter. It’ s great for lunch time being low GI keeps you full for a long time or for dinner with a salad.
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