In the UK, the day after Christmas day is a public holiday called Boxing Day. In modern times it has turned into something similar to Black Friday (think ridiculous crowds at shopping malls to pick up crazy bargains). Historically, however, it was a day when tradesmen and servants were given boxes (hence the name). These boxes contained money, gifts, and leftover food to take home to their families. When I grew up, Boxing day was the day when we would play with our Christmas gifts and relax. And we would always enjoy a fancy roast for lunch. Today, in lieu of cooking a big meal, I decided to make fancy zucchini cheese on toast for lunch.
Inspired by a recipe in Fran Warde’s book ‘Eat, Drink, Live’, I upgraded the usual cheese on toast by adding grated zucchini, shallot, and egg. Then I put it under the broiler (what us Brits call the grill) until it was golden brown and bubbling. It might not be as exciting as the roast beef and Yorkshire puddings my mum used to make for boxing day lunch, but it was certainly tasty.
- 1 large zucchini, grated
- 1 cup mature cheddar, grated
- 1 large egg
- 1 shallot, finely diced
- 3 slices bread
- Salt and freshly ground black pepper
- Preheat the broiler (grill for UK readers).
- Toast the bread and put to one side.
- Put the zucchini in a clean cloth and twist to squeeze out the excess liquid.
- Place the zucchini, cheddar, egg, and shallot in a bowl.
- Add a little salt and plenty of freshly ground black pepper and mix well.
- Lay out the toast on a baking tray.
- Spread the zucchini mixture on top of the toast, making sure to cover as much of the toast as possible to prevent the edges from burning.
- Place under the broiler at a medium heat until golden brown and bubbling (about 5-8 minutes).