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.