It was the day to order groceries online, for picking up tomorrow morning. Which meant it was also time to use up the remaining vegetables. I had 1.5 zucchinis, and some baby spinach. Normally with this I’d think of making a pasta dish, but we had pasta last night, so I wasn’t keen on doing that again. I canvassed my friends and one suggested this recipe for a baked zucchini slice. He said he’d made it before, and was now inspired to also make it for himself tonight. So we had duelling zucchini slices.
I subbed the spinach for the extra zucchini, and I didn’t have sun-dried tomatoes, but otherwise I followed the recipe pretty closely.
After getting mine in the oven, I concluded that the 5 minutes preparation time mentioned in the recipe was highly optimistic. Maybe you could assemble the dish in 5 minutes, if you’d already spent 15 minutes grating and chopping all of the ingredients. My friend, who cooked earlier, mentioned that the cooking time was also too short – he let it bake for over 30 minutes and it was still a bit mushy in the middle. I ended up baking mine for a bit over 35 minutes, and honestly it could have done with another few.
My wife declared it a hit and told me I could cook it again. So we’ll add this to our repertoire. It looks easy to vary with different ingredients and flavours too.
New content today: