Layered Vegetable Bake with cheese
serves 4
Ingredients
1 tbs olive oil
20g butter
1 brown onion, finely chopped
250g cup mushrooms, sliced
2 zucchini (about 350g)
2 cups grated mozzarella
2 eggs
2 carrots, grated
600g sweet potato, peeled, thinly sliced
900g butternut pumpkin, deseeded, trimmed, thinly
sliced
60g pkt spinach leaves
¼ cup finely grated parmesan
baby rocket leaves, to serve
1. Preheat oven to 180°c. Grease & line a 20cm springform cake pan with baking paper.
2. Heat oil and butter in a large frying pan over medium-high heat. Add onion and mushroom. Cook for 10 minutes or until caramelised. Season. Set aside.
3. Grate zucchini & squeeze well to remove liquid. Combine in a bowl with ¼ cup mozzarella and 1 egg. Stir well. Season. Set aside.
4. Combine carrot, ¼ cup mozzarella and remaining egg in a bowl. Season.
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.
6. 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 parmesan.
6. Cover pan tightly with foil and place on a baking tray. 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 rocket.
