It's rather hot in Melbourne today, and I'm busy, so I made this for later, when I know I'll be needing a rest...
2 medium zucchinis (courgettes) sliced thickly & blanched.
1 onion sliced
2 garlic cloves
roasted capsicum chopped
fresh basil hand torn
fresh Italian parsley chopped
4 free range eggs
good dollop naturally thick cream
good dollop passatta
parmesan cheese grated
freshly ground black pepper
pure sea salt
Gently sweat onions & garlic until soft then place them in bottom of pie dish
put blanched zucchini on top, followed by capsicum, then cover top of pie with torn basil leaves & chopped parsley, season with salt & pepper.
In a bowl, whisk together eggs, cream & passatta - don't worry if it looks runny - it will firm up when baked - pour over pie.
A thick sprinkling of parmesan cheese, and Roberto's your uncle!
I'll serve it cold later, with a green salad...
* you can add any vegetables to this really... eg sliced mushrooms, or roasted eggplant/ pumpkin...
Hope you feel inspired to have a go! If you do, please let me know how you get on without measuring everything!
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