Zucchini Loaf- serves 6
Ingredients
400g grated zucchinis,
3 finely chopped spring onions
½ tsp nutmeg
½ cup plain flour
¼ cup fresh parsley
2 egg whites,
3 whole eggs
200g Low fat ricotta cheese
120g Low fat feta cheese
Pinch salt
Pinch pepper (optional)
I am not a salt lover so need this for balance, as cheese’s can also be salty
Instructions
Pre-heat oven to 190°, spray loaf tin (about 250mm x 150m)- or line with baking paper if likely to stick.
Using clean cloth squeeze as much of the liquid out of the grated zucchini as possible, then fry off in pan with the spring onions- 2-3 minutes, then remove from heat.
In a bowl beat the whole eggs and add flour, nutmeg and parsley (and pepper if using), then crumble in the cheeses and combine. Add in and fold through the onions and zucchini.
In another bowl whip egg whites and salt to stiff peaks, then fold though the original mixture. Transfer to the oven dish and bake in pre-heated oven for 50-55 minutes, or golden.
Set aside to cool (about 10 minutes) slice and can be served warm or cold.
