Friday is market day in our house, which means Thursday night I have the rather unceremonious task of cleaning out our fridge. I'm really ashamed to admit that I'm ruthless when it comes to throwing things out, which is disappointing really as I have a bit of a reputation for magically throwing together a meal from very random ingredients (basically, if I was a superhero, Masterchef Mystery Box would be my superpower).
So last night the I stared down at a rather sad looking, wilted bunch of kale (I buy it for green smoothies, and also for the admiring glances I get from other shoppers at the market), a packet of sausages and some zucchinis which, to be honest, could have been in the bottom of our vegetable crisper for the last 2 years for all I know - those things have a half life of about a billion years.
My original plan was to make a vegetarian zucchini slice, hence the substitution of savoury yeast flakes for bacon, but then I didn't want to waste the sausages so I fried them up and popped them on top, kind of defeating the purpose of the yeast flakes in the first place. So here it is, my frankenstein non-vegetarian zucchini slice - enjoy!
frankenstein non-vegetarian zucchini slice
350g grated zucchini
35g finely shredded kale leaves
1 large onion, finely chopped
70g grated emmental
3 tbsp savoury yeast flakes
170g self-raising flour
2 good-quality beef sausages, fried, cut in half lengthways
Sea salt flakes and freshly cracked black pepper
Butter, to grease pan
Truss cherry tomatoes, to serve
Preheat a fan-forced oven to 160ºC. Lightly grease a slice tray with butter (I used a round, shallow tin but in hindsight a slice tin would have been far easier to serve from).
Combine zucchini, kale, onion, emmental, yeast flakes, flour and eggs in a large bowl. Season with salt and pepper, stirring well until all ingredients are combined. Spoon the mixture into tray, smoothing out the surface so that it is even. Press cooked sausage halves down into the surface of the mixture, cover with foil then pop into the oven for 25 mins.
Remove foil and pop cherry tomatoes on top, then return to oven for a further 10-15 mins until tomatoes are soft and top of slice becomes lovely and golden. Allow to cool slightly (about 10 mins) before slicing and serving.