2 small carrots
1 big handful mint
100g feta (optional)
Zest of one lemon (optional)
4 large eggs
Oil/butter to grease dish
Pre-heat oven to 150 degrees celsius. Grease a heavy baking dish.
Grate the zucchini, carrot, parsnip and potato and add to a large mixing bowl. Combine with chopped mint, crumbled feta and lemon zest.
Lightly whisk the eggs, then add to the veggies and mix until combined. Season to taste (if I'm including feta, I only add black pepper; the feta provides enough salt for my taste).
Cover and bake for around 20 minutes. Uncover, turn oven up to 180 and bake for about another 10-15 minutes (baking time will vary depending on your oven and the shape of your baking dish).
Enjoy it hot, or eat at room temperature for lunch the next day.