- 0:15 Prep
- 1:00 Cook
- 4 Servings
- Capable cooks
Ingredients
- 5 zucchini, grated
- 2 carrots, grated
- 1 brown onion, halved, thinly sliced
- 1 cup self-raising flour, sifted
- 5 eggs, lightly beaten
- 1/2 cup extra light olive oil
- 1 cup grated tasty cheese
- 8 trussed small tomatoes (see note)
- olive oil spray
Method
- Step 1Preheat oven to 180°C. Grease and line a 22cm base measurement cake pan.
- Step 2Combine zucchini, carrot and onion in a bowl. Add flour, eggs, oil and cheese. Season and stir until well combined.
- Step 3Pour mixture into cake pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
- Step 4Place tomatoes onto a lined baking tray and spray with oil. Season. Place tomatoes into the oven, over the bake, for the last 15 minutes of cooking time or until tomatoes are tender. Serve with bake.
- Step 5Variation: Add 150g chopped, shaved ham to the mixture in Step 2, if desired.
- Low carb
- Lower gi
- Vegetarian
Nutrition
2837 kj
Energy
47g
Fat Total
13g
Saturated Fat
7g
Fibre
25g
Protein
294mg
Cholesterol
573.23mg
Sodium
10g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
Note: Trussed tomatoes are tomatoes that are still attached to the vine.
- Author: Dixie Elliott
- Image credit: Louise Lister
- Publication: Super Food Ideas
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