Throughout summer we have had a glut of zucchini, silverbeet, chillis, tomatoes and eggs so we thought we’d put them to good use in many different recipes, but we found this one to be the easiest to use up the most of these ingredients in a big cook up for lunches throughout the week.Ingredients: 8-9 large free-range (or home-clucked) eggs 1.5kg of zucchini, coarsely grated 4 ripe tomatoes, rougly diced and oven roasted for 30 mins 3 red chillis, finely chopped 2 onions, caramelised in a pan with 2 tbsp vinegar and 2 tbsp of brown sugar 3 large leaves of silverbeet (or spinach), roughly chopped 50g goats cheese, crumbled 50g Swiss or blue cheese or smoked cheddar, sliced 3 tbsp garlic 1 tsp smoked paprika 4 tbsp sour cream 2 tbsp coriander 2 tbsp parsley 2 tbsp wholewheat flour 1tsp oregano 1 tsp salt 1 sheet of puff pastry cracked pepper to taste Olive Oil Method: Since we often employ a soundtrack to bake, our suggestion for this recipe is the one, the only MetallicA (pre-Black album preferred for best results). In a bowl, add eggs, sour cream, garlic, flour, herbs and spices & whisk until combined and bubbly. Throw everything else into the bowl and stir around. In two greased casserole dishes (you can line it with puff pastry as well if you’re keen), place the veg mix in, top with extra swiss or blue cheese and the puff pastry sheet. Bake in a pre-heated oven at 180-190°C until spongy on the top (usually 40-50 mins with a double mixture). Eat with reckless abandon, accompanied by an Amber Ale & good friends.