I’m sure you’ve noticed that I love using zucchini when cooking. It’s such a versatile veggie and can easily be grown in your own garden. Remember to use organic vegetables where possible.
You’ll need these ingredients to serve ± 4
- 3 large potatoes, peeled
- 6 large zucchini
- 1 large onion
- 250g mixed mushrooms
- 2 large cloves of garlic chopped
- 1 medium green pepper
- hand full of pecan nuts
- coconut oil for frying
- small amount of grated organic mozzarella
- 3 sprigs of rosemary
- salt and pepper to taste
This is how I did it:
First you need to peel the potatoes, cube them and put them in a pot of boiling water. Cook till tender.
Heat the oven at 220 degrees.
While these are cooking, chop the onion and pepper in small cubes. Heat oil in a large frying pan and fry the onion and pepper till it starts to go brown. Add the garlic, sliced mushrooms and chopped pecan nuts and fry a little longer.
Grate the zucchini and ad to pan. Lower the heat and cook until the zucchini turn soft.
The potatoes should be cooked by this stage. Drain and mash them. You can add a little bit of milk to make it mushier.
Add salt and pepper to taste.
Put the zucchini mix in an oven proof dish and spread the mashed potatoes over. Sprinkle with a bit of grated mozzarella, put the rosemary on top and cook in the oven until golden brown – about 15min.