Zucchini loaf

• serves 6

• Preparation time: 20 Mins

• Cooking time: 50 Mins

Ingredients

1 x 3 second spray of Always Fresh Olive Oil Extra Virgin Olive Oil Spray
3 whole zucchini, (400g), ends trimmed, coarsely grated
3 individual spring onions, ends trimmed, finely chopped
1/4 tsp ground nutmeg
1/2 cup plain white flour
1/4 cup fresh parsley, finely chopped
5 whole whole egg, separated
2 serve egg white
200 g low-fat ricotta cheese
120 g reduced fat feta cheese, crumbled
4 tbs grated parmesan cheese

Method

1. Preheat oven to 190°C. Spray a 25cm x 15cm loaf tin with oil. Line base and sides with baking paper and set aside.

2. Heat a large non-stick frying pan over high heat and spray with oil. Add zucchini and onions and cook, stirring for 2-3 minutes. Remove from heat and transfer to a large bowl. Add nutmeg, flour and parsley and season to taste with salt and pepper. Carefully fold through ricotta, feta and parmesan.

3. In a seperate bowl, beat egg whites with a pinch of salt until stiff peaks form. Fold through egg yolks to combine.

4. Combine egg mixture and zucchini mixture together using a large metal spoon. Transfer mixture to prepared tin and bake in pre-heated oven for 50-55 minutes, or until golden and cooked through when tested with a skewer.

5. Set aside to cool for 10 minutes before removing from tin and slicing. Serve with a simple green salad tossed with a fat-free dressing.

Notes

This zucchini loaf is best eaten the day that it is made, however any leftovers can be stored in an airtight container in fridge for 1-2 days and served hot or cold. It is also suitable to freeze for up to 3 months. We suggest that you portion loaf into slices, and wrap each piece individually before freezing!