Zucchini cakes with slow-roasted tomatoes & lemon creamed spinach

Name: Zucchini cakes with slow-roasted tomatoes & lemon creamed spinach
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: European, British
Ingredients: 8 roma tomatoes, quartered; 45.50 gm extra virgin olive oil; 30.00 ml balsamic vinegar; 10.00 gm caster sugar; 500g (about 4 medium) zucchini, coarsely grated; 225g (1 1/2 cups) self-raising flour, sifted; 1.25 gm ground nutmeg; 125ml (1/2 cup) milk; 3 eggs, lightly whisked; 80ml (1/3 cup) olive oil; 2 bunches English spinach, ends trimmed, washed, dried; 250ml (1 cup) pouring cream; 31.50 gm fresh lemon juice; 20.00 ml finely grated lemon rind