1 zucchini, coarsely chopped 150g reduced-fat feta, crumbled 2 medium (about 120g each) ripe tomatoes, halved, deseeded, coarsely chopped Freshly ground black pepper 8 sheets filo pastry, cut into 4 lengthways 1 1/2 tbs olive oil 1 mignonette lettuce, leaves separated,
2 tsp olive oil 150g sliced ham, finely chopped 1 brown onion, finely chopped 6 eggs 1/3 cup (80ml) low fat milk Salt and freshly ground pepper 350g (about 3) zucchini, coarsely grated, excess moisture squeezed 250g (about 2) carrots, coarsely
1 tbs extra virgin olive oil 1 zucchini, cut into thin matchsticks or coarsely grated 1 eschalot, finely chopped 6 asparagus spears, woody ends trimmed, sliced into 5cm lengths 1 garlic clove, finely chopped 5 eggs, lightly beaten 2 artichokes (80g)
1 tablespoon olive oil 2 garlic cloves, crushed 1 onion, chopped 2 (350g total) potatoes, peeled, chopped 750g zucchini, chopped 4 cups salt-reduced chicken stock 1/4 cup lemon thyme, chopped 2 bay leaves 400g can cannellini beans, drained 1/3 cup flat-leaf
4 eggs, lightly whisked 2 garlic cloves, crushed 2 green zucchini, ends trimmed, coarsely grated 125g reduced-fat ricotta, coarsely crumbled Salt and freshly ground black pepper 2 tsp olive oil 1 x 250g punnet cherry tomatoes, halved 1/2 cup loosely packed