Keep the kids entertained – invite them into the kitchen to help make this delicious pasta bake with zucchini for added nutrition.
Ingredients
- 185g (1 1/4 cups) macaroni
- 50g reduced-fat dairy spread (Devondale brand)
- 1/3 cup coarsely chopped fresh continental parsley
- 2 tablespoons plain flour
- 350g low-fat feta, crumbled
- 310ml (1 1/4 cups) milk
- 2 teaspoons chopped fresh oregano
- 2 (about 300g) large zucchini, coarsely grated
- 1 x 400g can diced Italian tomatoes, drained
- Freshly ground black pepper
Method
- Step 1Preheat oven to 230°C. Cook pasta in a large saucepan of salted boiling water for 5 minutes or until al dente. Drain. Return to pan with half the dairy spread and 1/4 cup of parsley.
- Step 2Combine flour and 250g of feta in a saucepan. Stir in milk and remaining dairy spread. Bring to the boil over medium-high heat and cook, stirring, for 1 minute or until smooth. Stir in oregano.
- Step 3Kid’s task: Place half the pasta mixture in a 1.5L (6-cup) capacity ovenproof dish. Top with half the zucchini, then half the tomato. Repeat. Pour over sauce and sprinkle with the remaining feta.
- Step 4Bake, covered, for 10 minutes. Uncover and cook for 8 minutes or until golden brown. Top with remaining parsley and pepper.
- Low carb
- Low sugar
- Lower gi
- Vegetarian
Nutrition
2107 kj
Energy
19g
Fat Total
11g
Saturated Fat
4g
Fibre
33g
Protein
63mg
Cholesterol
1148.65mg
Sodium
9g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
- Author: Jane Charlton
- Image credit: Steve Brown
- Publication: Australian Good Taste
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