Zucchini Loaf

As I have a veggie garden and a few zucchini plants; each supplying 2-3 per week (each) I have quite a few to use! Good job I love them and add them to everything. But I thought I would share my zucchini loaf, that I made last night for this week's lunches. Great as a light meal warm or cold.

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.

Greek spinach pie

main meals Servings: 4
Ingredients

Canola Oil Spray
1 tbs olive oil
600 g fresh spinach, cooked, excess water squeezed out, chopped
1 medium onion, finely chopped
2 tbs fresh parsley, finely chopped
1/8 tsp ground nutmeg
2 whole eggs
200 g reduced fat feta cheese, crumbled
200 g low-fat ricotta cheese
3 tbs grated parmesan cheese
3sheets Puff pastry,
Instructions
Spray a 20cm baking tray with oil spray.
Heat the oil in a large non-stick frying pan over medium to high heat. Add the spinach and onion and cook until any liquid has been absorbed. This will take 5-8 minutes. Add the parsley and nutmeg and stir. Remove the frying pan from the heat and transfer the mixture to a large bowl. Add the eggs, cheeses and season well with salt and pepper.
Lay 1 sheet of filo in and up the sides of the prepared pan. Spray the surface lightly with oil. Top with 5 more sheets of filo, spraying each layer with oil before adding the next sheet. Spread the spinach mixture over the last sheet of filo and top with 8 more sheets of filo, spraying each layer with oil. Roll the overhanging sides of the pastry into the edges of the baking tray to form a border.
Using a sharp knife, cut into 6 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes.
Preheat the oven to 190C. Bake until crisp and golden, about 45 minutes. Let stand for 5 minutes before cutting squares all the way through to the bottom. Serve warm with a salad tossed with fat-free dressing.