Zucchini loaf
5
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
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 salad.
Ingredients
Oil spray
1 x 3 second spray(s)
Zucchini
3 small, (400g), ends trimmed, coarsely grated
Spring onion(s)
3 individual, ends trimmed, finely chopped
Ground nutmeg
¼ tsp
Plain flour
½ cup(s)
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Reduced-fat ricotta cheese
200 g
Reduced fat feta cheese
120 g, crumbled
Grated parmesan cheese
4 tbs
Egg(s)
5 medium, separated
Egg white
2 medium
Instructions
1
Preheat oven to 190°C. Spray a 25cm x 15cm loaf tin with oil. Line base and sides with baking paper and set aside.
2
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.
3
In a seperate bowl, beat egg whites with a pinch of salt until stiff peaks form. Fold through egg yolks to combine.
4
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.
5
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.
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