Recipe may contain gluten, milk, sesame, egg and wheat.
A make-ahead lunch or dinner you’ll be eating on repeat, this easy vegetarian slice is made with low-cal quinoa, pumpkin and zucchini.
2 tsp extra virgin olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
350g butternut pumpkin, peeled, deseeded, coarsely grated
2 zucchini, coarsely grated
150g (1 cup) cooked quinoa
60g Greek feta, crumbled
2 tbsp chopped fresh basil leaves
250g cherry tomatoes, halved
80g baby rocket
4 Method Steps
Step 1Preheat oven to 190ºC/170ºC fan forced. Line a 16 x 26cm (base measurement) baking pan with baking paper.
Step 2Heat the oil(2 tsp extra virgin olive oil) in a large non-stick frying pan over high heat. Add the onion (1 red onion, finely chopped). Cook, stirring, for 3 minutes or until softened. Add the garlic (2 garlic cloves, crushed) and cook, stirring, for 1 minute or until aromatic. Add the pumpkin (350g butternut pumpkin, peeled, deseeded, coarsely grated) and cook, stirring, for 2-3 minutes or until softened. Add the zucchini (2 zucchini, coarsely grated). Cook, stirring, for 1-2 minutes or until bright green. Set aside to cool slightly.
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Step 3Whisk the eggs (8 eggs) in a large bowl until combined. Stir in the vegetable mixture, quinoa (150g (1 cup) cooked quinoa), feta (60g Greek feta, crumbled) and basil (2 tbsp chopped fresh basil leaves).
Step 4Pour the mixture into prepared pan. Top with half the tomato (250g cherry tomatoes, halved), cut-side up. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly before serving with rocket (80g baby rocket) and remaining tomato.
All quantities above are averages