Zucchini bake with olives, sundried tomatoes and feta

A colleague of mine who is a keen gardener and has an allotment, turned up to work one day with what he called “mutant zucchini”,  offering them to anyone interested. I asked him why they were named so and if one should be eating them given they were mutant. Apparently they just grew really rapidly and doubled in size overnight, thus making them mutant. Convinced that I wasn’t going to be eating anything toxic, I brought home 1 giant yellow and 1 giant green zucchini.

That was the easy bit. The hard part was to figure out what to do with them. Zucchini bread maybe – but I didn’t ave the patience or the time  to knead and allow the dough to rise. Zucchini cake – I didn’t think vegetable cakes would go down too well and I would end up with most of the cake in my belly. So I did the usual thing of querying fellow wordpressers for some ideas. Lots of great stuff out there but I settled on this one for proportions http://www.simplyrecipes.com/recipes/zucchini_breakfast_casserole/. As with most recipes, I added my own things to it and removed things I didn’t feel like using.  I served my zucchini bake with a tomato chutney (that I will provide a recipe for) and some rosemary bread (thank you Waitrose!) . Hope you like it.

Zucchni bake with tomato chutney and rosemary bread

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