Serves = 4
500g zucchini, cut into chunks
1 tablespoon olive oil
¾ cup water
½ teaspoon reduced salt vegetable stock powder
10g shaved parmesan
1 tablespoon low fat milk
Large handful (25g) baby spinach
½ bunch fresh basil
This best seller is one of the Mater's most popular menu items
*Recipe by Luke Mangan. Reproduced with permission.
Nutrition information (per serve):