Serves: 4-5
Ready in: 60 mins
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
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
Method:
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
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