Rebecca's pumpkin and zucchini loaf
1
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 8 • Difficulty: Easy
Recipe by WW Coach Rebecca from, 'Meal-plan your way to weight loss cookbook. On sale at major bookstore retailers from September 27. Is it just us, or does everyone always end up with leftover veggies after a roast?! A great way to use them up is to make my super-easy veggie loaf. Perfect for a light meal or lunch box filler and equally delicious served warm or cold.
Ingredients
Pumpkin, cooked without added fat
150 g, butternut variety, cut into 2cm pieces
Zucchini
1 medium, grated
Red onion
½ medium, chopped
Fresh flat-leaf parsley
1 tbs, chopped
Fresh basil
1 tbs, chopped
Egg(s)
8 medium
Grated parmesan cheese
¼ cup(s), (20g)
Instructions
1
Preheat oven to 170°C.
2
Mix pumpkin, zucchini, onion and herbs in a large bowl.
3
Whisk eggs and parmesan in a bowl. Season with salt and pepper. Add to pumpkin mixture and stir to combine. Pour mixture into a lightly oiled and baking paper–lined 12 cm x 22 cm loaf tin (or a WW silicone loaf tin).
4
Bake for 40–45 minutes, until set and golden. Stand in the tin for 10 minutes before turning out. Cut into 8 slices to serve.
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