Mushroom & Zucchini Loaf with Cherry Tomatoes

/in ,
Yields4 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 minsCategory,
 2 tbsp olive oil
 400 g white mushrooms, sliced
 2 tsp Italian herbs
 300 g or 2 medium zucchini, grated
 ½ cup cottage cheese
 ¼ cup grated Parmesan cheese
 6 eggs
 4 cherry tomatoes, halved
 salad leaves to serve
How to make it
1

Preheat oven to 150c/ 170c Fan forced. Line a 20 cm x 9.5 cm loaf tin with baking paper. 

2

Heat a medium frypan to high heat and add the oil. Once oil is hot tip in mushrooms and season with salt, pepper and Italian herbs, cook for 10-12 minutes till softened and golden, and any liquid is evaporated from the pan. You want the mushrooms to be dry. Remove from pan.

3

Squeeze grated zucchini in your hands over the sink or a bowl to remove some of the excess water.

4

Into a large bowl combine zucchini and mushrooms with cottage cheese, parmesan and eggs. Mix well to combine. Pour mixture  into prepared tin and top with cherry tomato halves. Bake for 55-60 minutes. Till golden and firm to touch.

Notes

Eat hot, or portion up and keep in the fridge in a sealed container for an instant brekky or lunch. Serve with salad or vegetables of your choice.

Ingredients

 2 tbsp olive oil
 400 g white mushrooms, sliced
 2 tsp Italian herbs
 300 g or 2 medium zucchini, grated
 ½ cup cottage cheese
 ¼ cup grated Parmesan cheese
 6 eggs
 4 cherry tomatoes, halved
 salad leaves to serve
Mushroom & Zucchini Loaf with Cherry Tomatoes
IngredientsDirections