Healthy zucchini superfood slice
Ingredients
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 carrots, trimmed, coarsely grated
- 150g chopped kale
- 8 eggs
- 85g (1/3 cup) reduced-fat ricotta cheese
- 3 zucchini, finely grated, squeezed of excess moisture
- 2 tablespoons chopped fresh continental parsley
- 150g (1 cup) cooked quinoa
- 200g grape tomatoes, halved
Method
- Preheat oven to 180/160C fan-forced. Lightly spray a 20 x 30cm baking pan with oil and line the base with baking paper, allowing the 2 long sides to overhang.
- Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring often, for 3-4 minutes or until softened. Add the garlic and carrot and cook, stirring, for 1 minute or until garlic is aromatic. Add the kale and cook, stirring, for 3 minutes or until wilted. Season and set aside for 5 minutes to cool slightly.
- Whisk the eggs and ricotta together in a large bowl. Add the cooled vegetables, zucchini, parsley and quinoa. Season. Spoon the mixture into the prepared pan. Top with tomatoes, cut side up. Bake for 25-30 minutes or until golden and puffed and firm to the touch. Set aside for 10 minutes, to cool, before cutting into 6 slices.
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Recipe Info
Tip: This slice is delicious served warm or cold. Leftover slice will keep in an airtight container in the fridge for up to 3 days.