Zucchini slice with pumpkin

Considering zucchini and pumpkin are now in season, I wanted to share this yummy and simple recipe from Caroline at Healthy Home Café. This slice makes for an easy dinner or lunch with a side salad or vegetables, or as it is for a snack especially if cooked on the weekend ready for the week ahead.

Ingredients (serves 4):

      2 eggs

      120g low fat ricotta cheese
      60g low fat fetta cheese, crumbled
      ½ teaspoon salt
      Freshly ground pepper
      2 medium zucchinis (200g), grated
      200g pumpkin, grated
      2 tablespoons wholemeal* flour
      1/4 cup finely chopped fresh herbs e.g. parsley,

      chives, dill

     * wholemeal brown rice flour can be used for gluten free

Directions:

      1.  Preheat oven to 170 degrees C. Line a 15cm square tin with baking paper.
      2.  Add eggs, ricotta, half of the feta cheese, salt and pepper to a medium sized bowl 

           and whisk with a fork to combine.
      3.  Add grated zucchini, pumpkin and flour to bowl and stir through.
      4.  Pour mixture into prepared tray and spread evenly 

      5.  Top with tomato slices and sprinkle with remaining feta cheese
      6.  Bake in preheated oven for 45-50 minutes

Tips:

• Traditional zucchini slices include bacon for flavour, but skip the processed meat and use plenty of herbs instead.
• Add any of your favourite vegetables for variety e.g. sweet potato, spinach, carrot, broccoli. 
• The slice can be stored in the fridge for up to four days or frozen for weeks.
• Add sliced tomato to the top of the mixture before cooking for more visual appeal and flavour. 
• Keep left over feta in a container filled with water in the fridge for up to 4 days or freeze for next time. 
• Use any left over ricotta as a tasty snack with some honey or stewed fruit.