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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Try this tasty twist on classic zucchini slice, for a plant-based boost enjoyed hot or cold!
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Spread pumpkin and onion evenly over tray and bake for 20 minutes or until just softened. Lightly grease a 30 x 20cm slice pan and line with baking paper.
2 Whisk eggs together in a large bowl. Add flour and baking soda, whisking until combined and smooth. Add roasted veg, zucchini, baby spinach, tomatoes, cheese and oil, mixing well to combine.
3 Pour mixture into prepared pan. Top with feta and pine nuts, then bake for 35 minutes or until top is golden. Remove from pan and slice into 6. Serve with remaining spinach and pesto, if using.
If you can’t find wholemeal self-raising flour, use regular wholemeal flour mixed with two teaspoons of baking powder per cup measure.
Calories 382 cal
Kilojoules 1599 kJ
Total fat 24.4 g
Saturated fat 5.4 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
This is absolutely delicious! Tasty, filling and easy to make. We enjoyed it with baby potatoes and a salad. This will definitely be making a repeat appearance on our family menu.