So Simple Ideas
Preheat oven to 325°F. Grease a 9-inch pie or 8×8-inch baking dish. Set aside.
Blanch the zucchini and let it cool. Once cooled, chop into 1-inch pieces. Heat ghee in skillet over medium heat and saute garlic until fragrant.
Add the zucchini to garlic and saute until cookied through, about 5 minutes. In separate bowl, whisk the eggs and coconut cream together with the herbs and pinch of salt.
Line baking dish with zucchini and radishes (or turnips) and cover with egg mixture.
Bake for 45 minutes or until browned on top.