Name: Tomato, zucchini & oregano slice
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 125 gram cherry tomatoes; 1 egg; 3 egg whites; 1/3 cup (65g) low-fat cottage cheese; 1 clove garlic, crushed; 1 zucchini (90g), grated coarsely; 2 tablespoon coarsely chopped fresh oregano leaves; 30 gram baby spinach leaves

Ingredients

125 gram cherry tomatoes

1 egg

3 egg whites

1/3 cup (65g) low-fat cottage cheese

1 clove garlic, crushed

1 zucchini (90g), grated coarsely

2 tablespoon coarsely chopped fresh oregano leaves

30 gram baby spinach leaves

Method

1.Preheat oven to 200°C/180°C fan-forced. Line 8cm x 21cm loaf pan with a strip of baking paper.

2.Place tomatoes in prepared pan. Roast 10 minutes.

3.Meanwhile, combine egg, egg whites, cheese and garlic in medium jug.

4.Remove tomatoes from oven; reduce oven temperature to 160°C/140°C fan-forced.

5.Sprinkle tomatoes with zucchini and oregano; pour over egg mixture. Bake about 25 minutes or until set. Cool; cover then refrigerate.

6.The next day, cut slice in half, wrap in baking paper or plastic wrap. Pack spinach in an airtight plastic container. Pack slice and spinach in lunchbox with a freezer brick or frozen drink.

Make the night before. Make the slice and keep, covered, in the refrigerator.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook