Description
This is a super simple and easily adapted dinner recipe. Use whatever leftovers you have hanging around the kitchen!
Ingredients
- 2 whole Zucchini, Grated
- ½ Tablespoons Olive Oil
- ½ Tablespoons Butter
- 4 whole Potatoes, Peeled And Cut Into 2cm Cubes
- ½ whole Onion, Diced
- ½ cans (400g Size) Chickpeas
- ½ teaspoons Chili Flakes
- ½ teaspoons Salt
- ½ cups Grated Parmesan Cheese, Divided
- 125 grams Cherry Tomatoes, Halved
- 2 Tablespoons Basil, Torn
Preparation
1. Grate the zucchini, then squeeze over the sink to remove excess water. Set aside.
2. Heat oil and butter in a large nonstick frying pan over low heat. Add potatoes and stir until well coated. Place a lid on the pan and cook for 10 minutes.
3. Remove lid and increase heat to medium. Add onion, zucchini, chickpeas, chili flakes and a pinch of salt and toss until well combined. Push the veggies down with a spatula to form an even layer across the pan. Cook for 5 or so minutes, then stir and flatten again, cooking for a further 5 minutes. Continue this process until the veggies develop a golden brown colour and some crunch.
4. Turn on oven’s grill to preheat.
5. Transfer potato mixture into a baking tray and stir in half the Parmesan. Scatter the rest of the Parmesan and the cherry tomatoes evenly on top. Place the tray under the grill for about 5 minutes, until tomatoes have cooked and Parmesan is melted and slightly browned.
6. Scatter with torn basil. Serve alongside a green salad.
