Zucchini and mint pie

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(6)
Lunch & Light Meals
4 peopleServes
4
Prep   5 min
Cook   42 min
  • Olive oil, 1 tablespoon(s)
  • Onion, any type, 1 medium, finely chopped
  • Zucchini, 5 medium, finely sliced
  • Eggs, raw, 8 extra large egg(s)
  • Natural yoghurt, low fat, 400 g
  • Fresh mint, ½ cup(s), roughly chopped
  • Spring onion, 4 medium onion(s), finely sliced
  • Parmesan cheese, finely grated, 25 g
  • Feta cheese, 25 g

Method

Preheat oven to 170 degrees celcuis (340 degrees F). Lightly grease a 20 cm ovenproof flan dish.

Heat oil in a large non-stick frying pan over medium heat. Add onion and saute for 5 minutes, or until soft. Add zucchini and cook for 2 minutes. Transfer to a bowl to cool.

In a separate bowl, whisk eggs and yoghurt. Add remaining ingredients and zucchini mix, season lightly and stir to combine. Spoon mixture into prepared dish and bake for 35 minutes, or until golden and firm to the touch. Cut into slices and serve warm or cold with a crisp salad.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals0
Vegetables1
Fruit0
Dairy1
Healthy Fats & Oils1
Indulgences0
Calories346
Protein25.9 g
Total fat21.2 g
- Saturated fat7.5 g
Total carbohydrates10.6 g
- Total sugars10.3 g
Fibre2.7 g
Sodium363 mg

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