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Healthy zucchini, pumpkin and feta slice

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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.

11 Ingredients


  • 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

  • 8 eggs

  • 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 1

    Preheat oven to 190ºC/170ºC fan forced. Line a 16 x 26cm (base measurement) baking pan with baking paper.

  • Step 2

    Heat the oil

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    (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.


  • Step 3

    Whisk 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 4

    Pour 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.
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Nutritional Information

Per serving

  • 303

  • 1268 kj

  • 16.3g

  • 5.9g

  • 5.7g

  • 20.4g

  • 16.1g

All quantities above are averages

Image by Brett Stevens

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