https://www.copymethat.com/r/5fwAf1XLM/layered-veggie-bake/
23614478
Wmy53wx
5fwAf1XLM
2024-05-02 14:24:06
Layered veggie bake
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Ingredients
- Extra virgin olive oil
- 1 tsp nuttlex
- 1 cup of green shallots, thinly sliced
- 1 cup mushrooms, sliced
- 2 medium zucchinis
- 2 cups grated mozzarella
- 1 carrot grated
- 2 eggs
- 1 carrot, grated
- 600g sweet potato, peeled, thinly sliced
- 900g butternut pumpkin, deseeded, trimmed, thinly sliced
- 1 handful of baby spinach leaves
- ¼ cup finely grated light tasty cheese
Steps
- Step 1. Preheat oven to 200°c. Grease and line a 20cm springform cake tin with baking paper
- Step 2. Heat oil and nuttlex in a large frying pan over medium-high heat. Add shallots and mushroom. Cook for 10 minutes or until softened. Season with salt and set aside
- Step 3. Grate zucchini and squeeze well to remove excess juices. Combine in a bowl with ¼ cup mozzarella and 1 egg. Stir well. Season with salt and set aside
- Step 4. Combine carrot, ¼ cup mozzarella and remaining egg in a bowl. Season with salt and set aside
- Step 5. Layer half the sweet potato slices, overlapping slightly, in base of pan. Sprinkle with ¼ cup mozzarella. Spread the zucchini mixture over, cover with half the pumpkin and ¼ cup mozzarella. Continue with carrot mixture, remaining pumpkin and ¼ cup cheese. Spread mushroom mixture over, then spinach and ¼ cup mozzarella. Top with the remaining sweet potato, mozzarella and finish with tasty cheese
- Step 6. Cover tin with baking paper or foil and bake for 35 minutes. Remove foil and bake for a further 30 minutes or until vegetables are soft when tested with a skewer and cheese on top is melted and golden. Stand for 10 minutes before removing from pan. cut into wedges and serve with a rocket salad