Crispy Zucchini Nourish Bowl Recipe

Preheat oven to 140°C (285°F). In a small roasting dish, combine cherry tomatoes, sliced garlic, olive oil, fresh thyme (if using), salt and pepper. Toss to coat.

Roast gently for 45–60 minutes, stirring halfway, until tomatoes are soft, slightly collapsed and syrupy. Remove from oven and let cool slightly. Keep warm or refrigerate if making ahead.

Preheat oven to 200°C (400°F). Toss trimmed Dutch carrots with olive oil, honey (or maple), salt and pepper on a baking sheet in a single layer.

Roast for 20–25 minutes, turning once, until tender and lightly caramelized. Remove and keep warm.

Whisk together Greek yoghurt, lemon juice, lemon zest, chopped dill, salt and pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.

In a small food processor or by hand, combine pitted olives, capers, lemon juice, olive oil and black pepper. Pulse or mash until coarsely chopped but not puréed—aim for a spreadable texture. Taste and adjust seasoning.

Grate zucchini coarsely and place in a clean kitchen towel or fine sieve. Sprinkle with 0.5 tsp salt and let sit 5 minutes, then squeeze or press out as much liquid as possible. Measure out about 3 cups of drained grated zucchini.

In a large bowl, whisk eggs. Add drained zucchini, flour, grated Grana Padano, sliced green onion, chopped dill, remaining 0.5 tsp salt and 0.5 tsp black pepper. Stir to combine into a batter. If batter seems very loose, add up to 1–2 tbs more flour.

Heat a large nonstick skillet over medium heat and add 1 tbs olive oil. Spoon 2–3 tbs portions of batter into the skillet, flattening slightly to make 2–3 inch fritters. Do not crowd the pan.

Cook fritters 3–4 minutes per side until golden and crisp, adding more oil as needed between batches. Transfer cooked fritters to a paper-towel–lined plate and keep warm in a low oven (around 90–100°C / 200°F) while finishing remaining batter.

In a bowl, toss rocket with 1 tbs extra-virgin olive oil, 1 tsp lemon juice, 0.25 tsp salt and 0.25 tsp pepper. Divide rocket between 4 bowls or plates.

Place 2–3 zucchini fritters on each bed of rocket. Arrange roasted Dutch carrots alongside, spoon 2–3 tbs tomato confit near fritters, and add 1–2 tbs olive tapenade per bowl.

Dot or drizzle about 2 tbs lemon-dill yoghurt across the bowls (about 1/2 tbs per bowl). Finish with shaved Grana Padano over the top and an extra grind of black pepper.

Serve immediately while fritters are crisp and carrots are warm. If preparing ahead, reheat fritters briefly in a hot skillet to restore crispness.