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A recipe that can be made towards the end of the shopping cycle

It’s tricky to think about what we’ll eat for dinner at the best of times. And while supporting our local restaurants (directly – pick up the phone and avoid using the apps!) is much appreciated, many of us are watching our budgets in this tricky time.

Added to this is the desire to avoid unnecessary trips to the supermarket – shopping once a week is ideal to avoid human contact and reduce the risk of bringing the virus into your home.

Here’s a recipe that can be made towards the end of the week using proteins with a longer shelf life or even made as a vegetarian option. For many it’s already a family favourite, but here’s some inspiration on how to mix up the flavours a bit!

Zucchini Quiche

Ingredients

4 x zucchini, grated (about 6-7inches long)

1 x medium brown onion, grated

1 cup grated cheese

1 cup self-raising flour, sifted

4 eggs

½ cup oil

Pinch salt

Pinch cayenne pepper

40gms grated parmesan

Choice of ONE of the following:

  • 6 x rashers of bacon, finely chopped
  • 100gms smoked salmon
  • 1 x smoked chicken breast, finely chopped
  • 12 x sundried tomatoes, finely chopped
  • 100gms feta

Method

  1. Preheat a fan-baked oven to 180 degrees
  2. Oil a 20-22cm round cake tin. Silicone is great, if you have it
  3. In a large bowl combine zucchini, onion, cheese, flour (gluten-free will work, too) and stir through so flour is evenly covering ingredients
  4. Add in eggs and oil and your choice of filling
  5. Top with grated parmesan cheese
  6. Pour into tin and bake for 45mins
  7. Cut into 6 slices

Serves 4-6 with a side salad or extra serving of vegetables