Quinoa, Zucchini & Parmesan Slice
Great for packed lunches!
Try this Quinoa crusted baked three-cheese zucchini and eggplant parmesan recipe, or contribute your own.
Ingredients
- 1 tsp paprika
- 1/2 cup quinoa
- 1 cup water
- 500g cauliflower florets
- 8 eggs
- mixed salad leaves to serve
- 100g leg ham diced
- 1 large coarsely grated zucchini
- 1/3 cup finely grated parmesan and 2 tbsps extra parmesan
- 2 tbsps chopped chives
- salt for seasoning
- pepper for seasoning
Method
- Preheat oven to 180°c. Lightly grease a 20 x 30cm baking tin and line base with baking paper.
- Rinse quinoa and combine with water in a small saucepan. Bring to the boil, reduce heat to low, cover and simmer for 12-15 minutes or until water is absorbed. Remove from heat, set aside to cool.
- Cook cauliflower florets in a large saucepan of boiling water for about 5-6 minutes until tender. Drain. Return to saucepan and mash, keeping some texture. Set aside to cool.
- Whisk eggs together in a large bowl. Dice leg ham and stir into eggs with quinoa, cauliflower, grated zucchini, finely grated parmesan, chopped chives, and paprika. Season with salt and pepper.
- Pour mixture into the prepared tin, sprinkle with 2 tbs extra parmesan. Bake for 30 minutes or until filling is set, puffed, and golden. Set aside to cool slightly.
- Remove from tin, cut into squares. Serve with mixed salad leaves.
