Starters, Sides & Salads
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Zucchini, Squash & Tomato Slice with a Crunchy Topping
Ingredients
- 70g Sunbeam Pine Nuts
- 150g Sunbeam Brazil Nuts, chopped
- 2 large zucchinis, sliced
- 4 firm truss tomatoes, sliced
- ½ tsp caster sugar
- 1 large onion, sliced and cooked till just browned
- 6 yellow squash, sliced
- 2 cups fresh white breadcrumbs
- 60g butter
- 100g Margaret River feta cheese, crumbled
- ¼ cup grated parmesan cheese
- 1 tbs chopped parsley
- Grated rind of one lemon
Method
| 1. | Preheat oven to 170°C |
| 2. | Grease a large baking dish and layer zucchini, tomato sprinkled with castor sugar, onion and squash. |
| 3. | Melt butter in a frying pan add breadcrumbs, pine nuts and Brazil nuts and cook for 5 minutes or until breadcrumbs begin to turn golden. Allow to cool. |
| 4. | In a large bowl combine feta, parmesan, parsley and lemon rind. Add nut mixture, season with salt and pepper and mix well to combine. |
| 5. | Sprinkle over layered vegetables and bake 25 minutes. Remove from oven and allow to rest for 10 minutes before serving. |