18 March 2016

Pumpkin and zucchini savoury slice

Low FODMAP Pumpkin and Zucchini savoury slice

By Lyndal Mcnamara - Research Dietitian

Pumpkin and Zucchini Savoury Slice 

Serves 6


INGREDIENTS

  • 2 tsp garlic infused olive oil 
  • 300g Jap pumpkin, grated 
  • 5 eggs 
  • ¼ cup gluten-free plain flour 
  • ½ cup reduced fat ricotta 
  • 250g zucchini, grated, moisture removed 
  • 2 tbs. chopped fresh chives 
  • 2 tbs. chopped fresh continental parsley 
  • ½ bunch spring onions, chopped, green tips only 
  • 250g punnet cherry tomatoes, halved
  • ½ cup reduced-fat tasty cheese, grated 
  • Balsamic glaze, to serve (check ingredients to ensure contains no high FODMAP ingredients such as honey) 


METHOD

  1. Preheat oven to 180 degrees. Grease and line a 26x16cm (base measurement) slice pan
  2. Heat oil in a large frying pan. Cook grated pumpkin for 3-4 minutes or until beginning to soften.
  3. Whisk the eggs, egg whites and flour in a large mixing bowl until combined. Stir in ricotta, cooked pumpkin, zucchini, chives, parsley and spring onion tips.
  4. Pour mixture into prepared slice pan. Scatter cherry tomatoes on top of mixture and lightly press down.
  5. Bake for 50 minutes or until lightly golden and cooked through when tested with a skewer.
  6. Sprinkle with grated cheese and bake for a further 10 minutes, or until cheese is melted and golden.
  7. Cut slice into 6 even pieces. Drizzle with balsamic glaze to serve.

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