pumpkin and zucchini slice

Written By Angelica Pupillo

Do you get stuck with knowing what to bring for lunch or what to put into your teens lunchbox? This pumpkin and zucchini slice is perfect as a dinner and makes for excellent leftovers to bring for lunch (or even have for breakfast with some toast and avocado). It comes together in 10-15 minutes and then all you need to do is clean up and wait for it to bake!

recipe (makes 14 slices)

ingredients

  • ½ cup butternut pumpkin

  • 1 zucchini

  • ¼ cup Kalamata olives, chopped

  • 2 tbsp parmesan cheese, grated

  • 2 tsp salt

  • 1 tbsp dry oregano

  • ½ cup almond meal

  • ¾ cup wholemeal spelt flour (can use plan flour or buckwheat flour too)

  • 5 eggs

  • ¼ cup almonds

  • 2 tbsp olive oil (or nonstick spray)

  • Extra almond meal for sprinkling

method

1. Grate the pumpkin in a large bowl. Grate the zucchini on a piece of paper towel and then squeeze out any excess liquid. Add the drained zucchini to the pumpkin.

2. Add the olives, cheese, salt, oregano, almond meal and flour to the bowl. Mix until combined.

3. Crack the eggs into a small bowl. Whisk well. Add the eggs to the pumpkin mixture and stir until well combined.

4. Greece a tray with olive oil. Sprinkle the bottom of the tray with a tbsp of almond meal. Pour the mixture on top. Sprinkle another tbsp of almond meal and the whole almonds on top.

5. Bake in a 180C oven for 45 minutes or until completely cooked through.

6. Allow to cool for 30 minutes before cutting it into pieces.

7. Cut it up into slices and leave it in an airtight container in the fridge so it is all ready to go when you make your lunch.

Angelica Pupillo
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