Roasted Pumpkin Zucchini Slice

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ce kin zucchini sli ump oles magazine ted p dapted from C Roas A Traffic light category: Green Serves: 10 (approx 185g) Ingredients 200g peeled pumpkin, cut into 1cm pieces 1 cup coarsely grated pumpkin Olive oil spray 1 cup coarsely grated sweet potato 2 tablespoons olive oil 1 cup self raising flour 1 brown onion, finely chopped 1 cup grated reduced fat cheddar cheese 200g corn kernels, drained and rinsed 5 medium eggs, lightly whisked 1 large zucchini, coarsely grated 60mL reduced fat milk 1 carrot, peeled, coarsely grated Method 1. Preheat oven to 180°C, line a baking tray with baking paper. Place pumpkin pieces on lined tray, spray with olive oil spray and bake for 15 minutes or until tender 2. While pumpkin is baking, grease a 20cm x 30cm lamington tray, line with baking paper, allowing paper to overhang edges 3. Heat 1 tablespoon of the oil in a medium frypan over medium heat. Cook onion, stirring for 5 minutes or until soft. Set aside for 5 minutes to cool slightly 4. Combine zucchini, carrot, grated pumpkin, sweet potato, flour, cheese, half the corn and half the roasted pumpkin in a large bowl 5. Whisk egg, milk, and remaining oil in a small bowl. Add to zucchini mixture and combine. 6. Spoon into prepared tray, smooth down. Sprinkle with the remaining corn and roasted pumpkin 7. Bake for 40 minutes or until firm to the touch. Serve warm or cold. Nutrition information panel Nutrient Per serve Per 100g Energy 920kJ 495kJ Protein 10g 5.5g Total fat 1g 5.4g Saturated fat 3.2g 1.75g Carbohydrate 20.5g 11g Sugars 7g 3.7g Dietary fibre 3.5g 1.8g Sodium 215mg 115.mg .

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