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Zucchini slice with roasted tomatoes
2
| Prep | 10 min | |
| Cook | 40 min |
The perfect weeknight meal that can also be made ahead of time. If you're vegetarian or looking for a meatless dinner, this one is for you!
- Zucchini, 2 medium, coarsley grated
- Swiss chard, raw, 1 cup(s), shredded
- Green onion, 3 medium, chopped
- Eggs, 3 large, separated
- Chickpea flour, ⅔ cup(s)
- Baking powder, 2 tsp(s)
- Cumin, ground, 2 tsp(s)
- Dried cilantro, 2 tsp(s)
- Crushed red pepper flakes, 1 tsp(s)
- Pumpkin seeds (pepitas), 2 tbsp(s)
- Thyme, fresh, 1 sprig(s)
- Tomato, 6 plum tomato(es), vine ripened, if possible
- Olive oil spray, 4 x two-second spray(s)
- Lemon, ½ medium, wedges
Method
Preheat the oven to 350°F. Grease and line base and side of 8-inch square (base) cake pan.
Place the zucchini, swiss chard and onions in a large bowl, mix well.
Mix the egg yolks with 1 tablespoon cold tap water and add to the vegetables. Mix until well combined.
Sift the chickpea flour, baking powder, cumin and cilantro together and pour over the vegetable mixture. Add the chilli, if using. Season and stir until well combined.
Using a hand mixer, whisk the egg whites in a clean dry bowl to soft peaks. Fold into the vegetable mixture until well combined. Spoon into the pan. Sprinkle the top with pepitas, thyme and extra chilli flakes (optional). Bake for 35 to 40 minutes or until the centre is set. Then 15 minutes before the slice is ready, place the tomatoes onto a baking tray. Spray with oil and season. Roast for 15 minutes.
Remove the slice from the oven and allow to stand in the pan for 5 minutes, then lift onto a cutting board. Cut the slice in half. Cut each half in two and serve with roasted tomatoes and a lemon wedge.
TIP: You can make the slice ahead of time and reheat in a 350°F oven for 15 minutes or between baking paper in a sandwich press.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
3.1 |
|
F
|
0.1 |
|
C
|
0 |
|
PD
|
2 |
|
Ft
|
1.6 |
|
S
|
0 |
Nutrition Facts
| Calories | 400 |
| Total Fat | 18 g |
| - Saturated Fat | 4 g |
| Cholesterol | 279 mg |
| Sodium | 688 mg |
| Total Carbohydrate | 40.1 g |
| - Dietary Fiber | 10.1 g |
| - Total Sugars | 15 g |
| -- Added Sugars | 0 g |
| Protein | 24.2 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!