This recipe is adapted from one I found years ago in a Gourmet Traveller. I don't know which issue as I cut the recipe out.
Zucchini and feta tart with roasted cherry tomatoes (*from the patch)
200gm feta crumbled
black olives, cut into pieces
finely grated rind of 1 lemon
1 clove garlic, crushed
parmesan cheese finely grated
1 tbsp olive oil
1 tbsp red wine vinegar
Line a lose bottomed fluted tart tin with puff pastry (I used 3 sheets of frozen pastry overlapping) and blind bake in the oven at 200c.
Combine zucchini, feta, thyme, garlic and lemon rind in a bowl, season with black pepper. Spoon into pastry case, lightly sprinkle top with parmesan and bake until the mix becomes golden.
Roast tomatoes in the oven marinated in red wine vinegar and olive oil. Remove tart from the tin carefully. Place tomatoes on the top of the tart. Eat.
I think you could do endless varieties of this recipe, indeed this is already an adaptation of the original which used dill instead of thyme and I added parmesan and olives.
I still have two zucchinis in my patch, one is producing and the other is a little too junior still. I am hoping to have zucchini for a little while longer. Southerners - has your zucchini made way for the winter brassicas yet? Northerners - what varieties of zucchini / courgette are you planning to plant for your summer crop
Until next week - Love your zucchini.