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Categories:Viewed: 87 - Published at: 7 years ago
Ingredients
- 2 whole Zucchini, Grated
- 1/2 Tablespoons Olive Oil
- 1/2 Tablespoons Butter
- 4 whole Potatoes, Peeled And Cut Into 2cm Cubes
- 1/2 whole Onion, Diced
- 1/2 cans (400g Size) Chickpeas
- 1/2 teaspoons Chili Flakes
- 1/2 teaspoons Salt
- 1/2 cups Grated Parmesan Cheese, Divided
- 125 grams Cherry Tomatoes, Halved
- 2 Tablespoons Basil, Torn
Method
- 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 ovens 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.
