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Zucchini and feta tart without the crust


Zucchini and feta tart without the crust

Hello my fellow master chefs, I hope you are getting some vitamin D from the lovely sunny weather we are having

I have made a scrumptious zucchini tart without that buttery flaky tart. It's too close to beach weather and I can do without the butter....

I love zucchini am sure i can write a book: 101 ways to eat/cook/roast/stir fry/bake zucchini.

A while back I made the most delicious rice and zucchini bake. I was quite chuffed that it turned out just perfect on the first go. Only one problem: I was so busy patting myself on the back that I forgot to write down the recipe. I haven’t made it since, because I know it won’t taste the same and I’ll just get super annoyed at myself for not writing it down, so I decided to make another zucchini bake but this time I made sure there was paper and pen handy (yes, I still use those ancient relics). I even wrote down the number of slices you’ll get from each zucchini, but forgot to write the thickness, sorry… I made sure to write everything else down and left nothing to memory because that is becoming a relic too.

This zucchini scroll will take some time to make but it’s a great brunch /lunch dish.

Without the pie crust this is healthy and delicious and low in carbs, (summer is around the corner and I need to get into my cozzie). The hint of sweetness from the sweet potato, savoury bite from the feta and bit of zing from the lemon zest gift you with a mouthful of flavour with every bite.



Ingredients

For the zucchini

6 medium zucchini’s each one weighed approx. 260g

1/2 tsp of each of the following dried herbs

Coriander leaves

Coriander powder

Oregano leaves

Thyme leaves

Garlic powder

1 teaspoon salt

Olive oil spray


Ingredients

for the sweet potato

600g sweet potato

Olive oil spray


Ingredients

For the Filling

1 onion, finely chopped

3cloves garlic, crushed

3 tablespoons of oil

Black pepper to taste

1 tsp each of the following:

Dried herbs

Coriander leaves,

thyme leaves

oregano leaves

250g Greek feta, grated

250g frozen spinach, thawed and drained of any liquid

3/4 cup of grated parmigiana

3/4 cup milk

Zest of from 1 lemon

1 tablespoon flour

Method

Step 1

prepare the zucchini

Preheat oven to 200C

Mix the dried herbs and salt in a small bowl, set a side

Slice the zucchini with a mandolin slicer or, if you don’t have one, you can use a knife.

I got 6 slices from each zucchini

Line a couple of baking trays with baking paper. Lay zucchini the slices flat in a single layer on the prepared baking tray, spray the sliced zucchini with oil and sprinkle with dried herbs mixture. Bake for 15-20 minutes, and repeat until you’ve used up all the zucchinis and all the dried herbs mixture.

You want the zucchinis to be soft enough to roll but not too soft.


Step 2

Prepare the sweet potatoes

Slice sweet potato lengthways into 1/2 the amount of zucchini slices.

They are much wider than the zucchini so you will need to cut them in half (lengthways again) spray sweet potatoes slices with oil and cook in the oven for 25 Min or until cooked through.


Filling

In a frying pan sauté the onion and garlic until fragrant

Add grated feta, spinach, Parmesan cheese, lemon zest and black pepper, and stir until combined. Add milk and stir in flour.


Assembly

Grease a round ovenproof dish with butter or spray with oil

Cut ready sweet potatoes in half (lengthways)


Place a slice of zucchini on your bench work area, place a slice of sweet potato on top, spread 1 tablespoon of feta mixture evenly on top of sweet potato and roll it up nice and tight, and place scroll in the middle of prepared dish.

Repeat the procedure by placing sweet potato on top of zucchini and spreading mixture on top but this time wrap it around the zucchini scroll repeat until you have used up all the ingredients.


Place in the oven and cook for 25-30 min on 200C







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