Pumpkin, feta and pine nut zucchini slice
- 200g Kent pumpkin, peeled, cut into 2cm cubes
- 1 red onion, cut into wedges
- 5 eggs
- 1 cup wholemeal self-raising flour
- ½ teaspoon baking soda
- 190g zucchini/ courgetteszucchini, summer squashX, grated
- 1 cup baby spinach leaves, shredded, plus extra to serve
- 100g cherry tomatoes, halved
- ½ cup reduced-fat grated tasty cheese
- ¼ cup olive oil
- 50g reduced-fat feta, crumbled
- ¼ cup pine nuts
- 2 tablespoons basil pesto (optional), to serve
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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.
Nutrition Info (per serve)
Total fat 24.4g
–Saturated fat 5.4g
Dietary fibre 6.2g
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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.