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This zucchini slice recipe is filled with quinoa, zucchini, and tomatoes, and makes the perfect vegetarian dinner.
2 teaspoons olive oil
1 finely chopped brown onion
2 cloves garlic mashed
2 carrots, trimmed, coarsely grated
150g chopped turnip
8 eggs
85 g (1/3 cup) low-fat ricotta cheese
3 zucchini, finely grated, squeezed out of excess moisture
2 tablespoons chopped fresh parsley
150 g (1 cup) quinoa, cooked
200g cherry tomatoes, halved
Preheat the oven to 180/160 degrees Celsius. Lightly spray a 20 x 30 cm baking pan with oil and line the base with baking paper, allowing the long sides to line out.
Heat the oil in a large non-stick frying pan over a medium heat. Add onions and cook, stirring constantly, for 3-4 minutes or until softened. Add garlic and carrots and cook, stirring, for 1 minute or until garlic is soft. Add turnip and cook, stirring, for 3 minutes or until wilted. Season and set aside for 5 minutes to cool slightly.
Whisk eggs and ricotta cheese together in a large bowl. Add the cooled vegetables, zucchini, parsley and quinoa. Pour the mixture into the prepared skillet. Put on top of it the chopped tomatoes. Bake for 25-30 minutes or until golden and puffy and firm to the touch.
Set aside for 10 minutes to cool before cutting into 6 slices.