Zucchini, Carrot and Sunflower Seed Slice

by Linda on March 20, 2013

zucchini, carrot and sunflower seed slice

Today is just the second day in the last two months that it hasn’t rained, a gorgeous sky blue day but my garden is still too wet to plant.  The zucchinis have struggled in the wet, but the tromboncinos have done really well right through all this rain.  (And the Suyo Long cucumbers – very impressed with their mildew resistance).

So my glut crop is tromboncinos rather than zucchini, but this recipe works equally well with both.

Zucchini, Carrot and Sunflower Seed Slice

Turn the oven on to heat up.

Grate 1½ cups of carrot, 1½ cups of zucchini, and one onion.

Put them all in a heavy pan with a good swig of olive oil and fry, stirring occasionally, for a few minutes.  The idea is just to heat the vegetables through, soften them, and evaporate a bit of moisture.

While they are cooking, blend together:

  • ½ cup of  cottage cheese 
  • 3 eggs
  • a good handful of flat leaf parsley leaves
  • 1 big tablespoon of wholemeal plain flour
  • salt and pepper

Grease an ovenproof dish well.  I have a square, pyrex dish 20 cm square that is perfect for it.  You may like to line the base with greaseproof paper – it does come out without it but it makes a little less risk of sticking.

Mix the egg, cottage cheese and parsley mix with the vegetable mix.  Add 1/3 cup sunflower seeds and mix well. Tip into the oven dish and smooth out the top.  Sprinkle the top with grated cheese.

Bake in a hot oven for 15 minutes until golden on top.

Allow to cool for about 5 minutes, then tip it out and slice into little squares or fingers.

Serve on a platter to share, with chili jam or chutney or homemade tomato sauce, or cold in a lunch box or picnic basket.

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{ 4 comments… read them below or add one }

Elaine coolowl March 20, 2013 at 12:35 pm

Sounds sensational! I am so glad that you suggested Tromboncino! They were going to die off when the rain came and now they are *powering* and fruiting. Need to hand-pollinate. Troms are *so good* lightly fried – not so amazing raw but leave Zucchini in the shade for taste and texture when cooked. My Dad grew a ‘Trombone’ marrow and I’m guessing ‘little Trombones’ are if not the exact same fruit picked smaller, then a very close relative.

Jane March 20, 2013 at 4:46 pm

Thank you for this my first & only Tromboncio plant is outstripping two of us with its fruits, so any ideas are welcome. In contrast the Zuchini are struggling to produce any female flowers if they do they just wither & die even with hand polinating. also still rainning in Cent Q, but we have had a few dry days. Long bean plants climbing now but not sure if I will get a crop this year.

Vanessa March 20, 2013 at 6:52 pm

Sounds yummy. We’re just starting to get some zucchini again with the finer weather so when we have enough I’ll have to give this a go.

Liz March 21, 2013 at 10:52 am

That does sound good. I shall add it to my zucchini file.

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