Marking the start of World Vegetarian Month, we started the week with these veggie recipes.
Just in case you missed it, Linda Duncan’s third cookbook The World’s Easiest Recipes: Volume 3, contains another array of super simple recipes with everyday ingredients. Duncan’s message is, don’t overthink food.
Recipe from The World’s Easiest Recipes
Two-minute noodle Zucchini slice
This recipe is very versatile. You can serve it warm or cold with a salad for a light meal, or chill it and take it on your next picnic, or save it for tomorrow’s lunchbox. You can also add other ingredients like fresh chopped herbs, bacon, cooked chicken or ham. Try topping with thinly sliced tomatoes before baking.
- 2 packets chicken flavoured 2-minute noodles
- 5 eggs
- 3-4 medium-size zucchinis
- 2 tbsp olive oil
- 2 spring onions, finely chopped
- pepper to taste
- 1 cup sour cream
- 1 cup grated cheese
Preheat oven to 180°C and grease and line a 20×30 cm (8×12 inch) baking dish.
Bring water to boil in a medium-size pot.
Break the noodles up and carefully place into the boiling water, then cook for 2 minutes.
Drain, run under cold water and drain again. Set aside.
Grate the zucchini onto a clean tea towel, then wring the towel to remove as much moisture as possible. Place the zucchini in a bowl.
Add the spring onions, sour cream, eggs, noodle flavour sachets, oil and pepper. Mix until well combined.
Add noodles and mix well.
Tip mixture into the prepared dish and smooth the top. Sprinkle the cheese evenly over the slice.
Bake for 30-40 minutes until golden and cooked through.
Allow to cool, cut into slices.
