Photo of Zucchini loaf by WW

Zucchini loaf

6
4
4
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
6
Difficulty
Moderate
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.

Notes

This zucchini loaf is best eaten the day that it is made, however any leftovers can be stored in an airtight container in fridge for 1-2 days and served hot or cold. It is also suitable to freeze for up to 3 months. We suggest that you portion loaf into slices, and wrap each piece individually before freezing!