Seasonal Wholefoods

Seasonal Wholefoods

Hands up if you love fresh zucchini?

Recently while out for breakfast on one of those stinking hot mornings where it was 35*C and only 7.30am and dreaming of the snow in Canada, I had stashed in my bag some food I’d cooked for my little grandie – it’s the Greek in me!!  Anyway, my daughter (not mentioning any names here of course) took a small bite of the savoury muffin my grandie was so thoroughly enjoying. Her response was, “that’s quite nice mum”. I replied with, “it’s a zucchini and cheese muffin.” She immediately responded with, “no I don’t like it!” Lol!!

How funny is it that we can like a dish until we find out what it is and then we won’t have a bar of it?

I am like that – tell me I am eating pork and I am instantly bent over and dry reaching!

I remember being at the local swimming pool one warm summers day. My brothers and I had walked the half hour to get to it, forgetting to take any food with us, and we’d planned to stay the whole day. By lunchtime, I was starving. You know what it’s like to be swimming for hours and then you just want to eat your little heart out – my stomach was growling, I had hunger cramps and I just wanted something – anything to fill it!

A lovely Italian mama was nearby feeding her children, who we happened to have been hanging out with all morning – she was slicing fresh tomatoes and making tomato sandwiches. Sounds perfect right?

I don’t like eating raw tomatoes – I enjoy them cooked, sundried – but never raw!

Guess what I was eating that day? Yep, you guessed it – fresh tomato sandwiches and did I enjoy them? The bread was yummy … the tomato was not but I was desperate and this was the best it was going to get!

Did I continue eating raw tomatoes after that experience? Nope! I still only eat them cooked or sun-dried.

But fresh zucchini, grated and mixed with kumara and feta is so delicious!

With the abundance of zucchini, spring onion and herbs in our garden I had to come up with a recipe to use up all this extra produce.

I think my daughter would really enjoy this recipe. It’s packed with flavour, lots of nutritional value and, the fact that you pretty much just throw it all together and bake, is definitely a winner for me. It’s also gluten free so really, it’s a win-win!

So enjoy the recipe, tell me what you think and even better, send me a photo of your version of this fabulously gorgeous recipe.

Zucchini, feta & Kumara Pie


2 tablespoons olive oil

1 cup sliced spring onions

4 garlic cloves, minced

2 cups diced kumara

6 large eggs

½ cup gluten-free plain flour

200g feta, crumbled

3 cups grated zucchini, squeeze moisture out

¼ cup chopped fresh mint

¼ cup chopped fresh flat-leaf parsley

1 teaspoon ground cumin

1 teaspoon ground paprika

Salt & pepper, to taste

½ cup shredded mozzarella


1. Preheat oven to 180*C. Oil and line a 30cm x 25cm baking tray

2. Heat oil in a deep fry pan over medium heat. Cook spring onions until transparent. Add minced garlic and stir through for a few minutes. Stir in kumara and cook until soft, adding a little water.

3. In a separate bowl, whisk the eggs and flour until smooth. Add feta, zucchini, fresh herbs and spices mixing through with a wooden spoon. Add the cooked onion, garlic and kumara. Season to taste. Pour into prepared tin. Sprinkle mozzarella on top.

4. Bake for 25-30 minutes or until golden and cooked through. Allow to cool for 10 minutes before serving.