Serves = 8
- 1 head of broccoli, grated
- 2 small zucchinis, grated
- 6 eggs
- 200g frozen spinach, defrosted
- 1 cup lite cottage cheese
- 2 tablespoon wholemeal flour
- ½ cup lite tasty cheese
- 3 tablespoons of basil pesto (check our recipe here!)
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Pesto Zucchini Slice
No Money No Time take on a classic zucchini slice!
35
mins
8
ingredients
$2.30
/ person
Gear
Ingredients
It’s this easy
- Preheat oven to 180°C fan forced
- Line a square baking tray with baking paper.
- Put a tea towel on a chopping board and place a grater on top. Grate the zucchini onto the tea towel. Gather up the sides of the towel, then squeeze out the liquid over a bowl or the sink. If the spinach is wet after defrosting, add it in and squeeze out the extra water with the zucchini
- In a large bowl, add all ingredients aside from shredded cheese, and mix until well combined.
- Pour mixture into baking tray, and sprinkle with cheese.
- Bake for 25-30 minutes, or until lightly golden, and slightly risen. Once cooled, slice into squares and serve!
Tweaks
- Slice into 8-10 pieces for a snack size serves, or 6 slices for larger breakfast size serves
- This is the perfect recipe to use up any odds and ends in the fridge or freezer! Add grated cauliflower, carrot, corn, peas, mushroom, meats, or anything else you have on hand.
- This recipe freezes well! Wrap in baking paper or cling and place in an airtight container. Defrost in fridge 12-24H prior, then reheat in oven or air fryer into warmed through.
Notes
Nutrition information per serve (8 serves):
- Energy (924kJ)
- Protein (16.4g)
- Total Fat (14.3g)
- Saturated Fat (4g)
- Carbohydrate (4.7g), (Starch (1.8g), Sugars (2.9g), Added sugars (0g), Free Sugars (0g))
- Dietary Fibre (4.1g)
- Sodium (236mg)
- Calcium (161mg)
- Iron (1.9mg)
