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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