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Healthy zucchini, pumpkin and feta slice recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious make-ahead vegetarian slice with quinoa, pumpkin, and zucchini for a healthy and satisfying meal.
Ingredients:
  • 9.20 gm 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
  • 40.00 ml chopped fresh basil leaves
  • 250g cherry tomatoes, halved
  • 80g baby rocket
Instructions:
  • Preheat your oven to 190ºC (170ºC fan forced). Line a 16 x 26cm baking pan with baking paper.
  • In a large non-stick frying pan over high heat, heat the oil. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Add the pumpkin and cook until softened, about 2-3 minutes. Finally, add the zucchini and cook until bright green, about 1-2 minutes. Allow the mixture to cool slightly before proceeding.
  • Combine whisked eggs with vegetable mixture, quinoa, crumbled feta, and fresh basil in a large bowl.
  • Pour the mixture into the pan and arrange half of the tomato cut-side up on top. Bake for 25-30 minutes until golden and fully cooked. Allow it to cool slightly, then serve with rocket and the remaining tomato.

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