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Healthy zucchini, pumpkin and feta slice recipe



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.

20m prep
40m cook
4 servings

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 in a large non-stick frying pan over high heat. Add the onion. Cook, stirring, for 3 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the pumpkin and cook, stirring, for 2-3 minutes or until softened. Add the zucchini. Cook, stirring, for 1-2 minutes or until bright green. Set aside to cool slightly.

Step 3

Whisk the eggs in a large bowl until combined. Stir in the vegetable mixture, quinoa, feta and basil.

Step 4

Pour the mixture into the prepared pan. Top with half the tomato, cut side up. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly before serving with rocket and remaining tomato.

source – cooking365coza

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