As with all Ask a Dietitian’s recipes, this one is short and… savoury. It only require one bowl and two steps!
Ingredients:
- 2 zucchini, grated
- 2 carrots, grated
- 1 onion, finely chopped
- 1 cup wholemeal flour (check on the ingredients list that it is 100% wholemeal and not a mix)
- 1 cup grated mozzarella or cheddar cheese
- 1/3 cup oil
- 2 tsp baking powder
- 5 local free-range eggs (free range is higher in nutritional quality and local means fewer food km)
- Shake of salt and pepper
Method:
- Mix all ingredients together
- Bake in a lined or non-stick lamington tin at 170C for 35-40 minutes.
Enjoy with an unsweetened Greek yoghurt dip.
The original recipe is so classic that I’m not sure who to attribute my thanks to for first producing such a good recipe for me to base my version on. Thanks…world!
What’s for dessert? Try our delicious Healthy Vegan Carrot Cake Slice!
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