Cheesy courgette and pumpkin slice
Nutrition Info.(per serve)
1 cup self-raising flour
3 courgetteszucchini, summer squashX, grated (350g)
3 cups grated pumpkin
½ leek, green and white part, finely chopped
1 cup grated reduced-fat cheddar
2 tablespoons smoked paprika
4 cups baby spinach
300g cherry tomatoes
Total fat 14g
Saturated fat 6g
Dietary fibre 6g
1 Preheat oven to 180°C. In a large bowl, beat eggs. Sift in flour and whisk until smooth. add courgette, pumpkin, leek, cheese, paprika and spinach and stir to combine.
2 Line a 25cm round flan dish with baking paper. Pour in egg mixture and bake for 30 minutes, until golden and cooked through.
3 Meanwhile, in a baking dish, place tomatoes. When slice has been in oven for 15 minutes, put tomatoes into oven. Bake for 15 minutes, until softened. Serve slice with tomatoes, garnished with fresh herbs, if desired. to put a spring in your Kick-start step.
Halve the ingredients and flan dish size to serve 2.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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