Zucchini and squash bake

(serves 4)

This warm weather lately has been amazing for growing zucchini, our plant has flourished and produced quite a number of fruit! I only recently learned about how slim the chances of fruit are (for home-growers) as there's only a few hours a day that the zucchini flowers are open for, during which you need to have two opposite gender flowers open AND a bee to cross-pollinate them, otherwise it dies off! So interesting to see plants grow, didn't really think about before but now I realise the zucchini grows by thickening the stem of the flower if it is pollinated! 

I made this with our home-grown zucchini and some very cheap squash available at the local grocers! Such a cute colourful dish, even our little girl who has started to reject vegetables liked some of it... well mostly the kidney beans but I will take anything :)

Prep time: 15 minutes
Cooking time: 30 minutes

Ingredients
1 can red kidney beans
1 can corn kernels
1 zucchini
2 squash (or 1 large one) (essentially yellow zucchini)
1 piece wholegrain bread
2 garlic cloves
1 Tbsp Pecorino (or Parmesan)
1/2 tsp salt
olive oil

Method
1. Preheat the oven to 180C.
2. Open, drain and rinse the cans of red kidney beans and corn kernels. Place in an oven-proof dish or tray. Sprinkle with salt and drizzle with olive oil and lightly toss.

3. Slice the zucchini and squash into circles or semi-circles and layer them on top of the beans and corn, alternating between the zucchini and squash.

4. In a small food processor, blend the bread, garlic, Pecorino and salt together. Sprinkle on top of the zucchini and squash, drizzle with olive oil then roast for 25 to 30 minutes until brown on top and the zucchini look soft.
5. Serve as a side.