SOMETHING SPECIAL
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Recipes
Zucchini loaf
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Servings | 6
Preparation Time | 20 min
Cooking Time | 50 min
Level of Difficulty
| Moderate
light meals | Zucchini loaf is
great for a weekend lunch or mid week dinner. It's a healthy vegetarian option
that the whole family can enjoy. Serve it warm with a
tossed. |
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- 1 x 3 second spray(s) oil spray
- 3 small zucchini, (400g), ends trimmed, coarsely grated
- 3 individual spring onion, raw, ends trimmed, finely chopped
- 1/4 tsp ground nutmeg
- 1/2 cup(s) plain flour
- 1/4 cup(s) fresh flat-leaf parsley, finely chopped
- 5 medium egg(s), separated
- 2 medium egg white
- 200 g reduced-fat ricotta cheese
- 120 g reduced-fat feta cheese, crumbled
- 4 tbs grated parmesan cheese
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- Preheat oven to 190°C. Spray a 25cm x 15cm loaf tin with oil. Line base and
sides with baking paper and set aside.
- Heat a large non-stick frying pan over high heat and spray with oil. Add
zucchini and onions and cook, stirring for 2-3 minutes. Remove from heat and
transfer to a large bowl. Add nutmeg, flour and parsley and season to taste with
salt and pepper. Carefully fold through ricotta, feta and parmesan.
- In a seperate bowl, beat egg whites with a pinch of salt until stiff peaks
form. Fold through egg yolks to combine.
- Combine egg mixture and zucchini mixture together using a large metal spoon.
Transfer mixture to prepared tin and bake in pre-heated oven for 50-55 minutes,
or until golden and cooked through when tested with a skewer.
- Set aside to cool for 10 minutes before removing from tin and slicing. Serve
with a simple green salad tossed with a fat-free dressing.
I hope this is a great recipe for you, I have another site recipes-4-u I plan on doing you tube as well with it, good eating!!!!
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