Zucchini and Herb Slice
(Serves 2)
Ingredients
- 4 Medium zucchini/baby marrow, grated and squeezed to remove as much juice as possible
- ½ Medium onion, finely chopped
- 2 Cloves garlic, crushed
- 150g low fat cottage or ricotta cheese/Cremona (we used ricotta but either is fine)
- 2 Eggs
- 1 Tablespoon rosemary
- 10 Basil leaves, finely chopped
- 1 Tablespoon dried thyme
- Olive oil spray
- Salt & pepper to season
- Baking paper
Method
- Pre-heat oven to 150°C.
- Heat a large fry pan on medium heat, spray with olive oil spray and add the onion, garlic, herbs, zucchini/baby marrow and seasoning. Combine well and toast until just golden. Remove from heat and allow to cool.
- Place the ricotta/cremona and eggs in a blender and blend until smooth.
- Add the ricotta and eggs to the cooled zucchini/baby marrow mix and combine well.
- Line a loaf tin with baking paper and give the inside lining an even spray with the oil spray.
- Pour in the zucchini/baby marrow mixture and bake in the oven until the top is golden and it is cooked through (approx 20-30 minutes).
- Allow to cool and slice into 1-2cm slices, serve warm or chilled with a salad or Vegetable Side Dish.
