Step 1

Preheat oven to 160°C. Place the tomato, in a single layer, in a large roasting pan. Drizzle over the oil and vinegar. Sprinkle with the sugar. Season with salt and pepper. Roast for 1 1/2-2 hours or until tomato starts to shrivel around the edges and reduces to about half the original size. Set aside to cool.

Step 2

Reduce oven temperature to 120°C. Place the zucchini in a colander and use your hands to squeeze out as much excess moisture as possible. Combine the zucchini, flour and nutmeg in a large bowl. Make a well in the centre. Add the milk and egg, and season with salt and pepper. Stir to combine.

Step 3

Heat 1 1/2 tablespoons of the oil in a large frying pan over medium heat. Drop 4 large tablespoonfuls of the zucchini mixture into the pan. Cook for 3 minutes each side or until golden and cooked through. Transfer to an oven-proof plate and cover loosely with foil. Place in the oven to keep warm. Repeat, in 2 more batches, with the remaining oil and zucchini mixture, reheating the pan between batches.

Step 4

To make the lemon creamed spinach, heat a large saucepan over medium-high heat. Add the spinach. Cover and cook for 3-4 minutes or until the spinach just wilts. Transfer the spinach to a colander, reserving the cooking liquid in the pan, and press down with a wooden spoon to remove excess liquid.

Step 5

Place reserved cooking liquid over high heat and cook for 2-3 minutes or until the liquid reduces slightly. Add the cream, lemon juice and lemon rind. Bring to the boil. Cook for 4-5 minutes or until the mixture thickens. Add the spinach and season with salt and pepper. Stir to combine.

Step 6

Divide the zucchini cakes among serving plates. Top with the spinach mixture and roasted tomato to serve.