Preparation Time: 15Mins
Cooking Time: 45Mins
Serves 4 (as a light meal)
45g Flora pro-active Original
125g button mushrooms, chopped
3 lean slices (60g) bacon, finely chopped
1 brown onion, finely chopped
1 clove garlic, crushed
3 large Zucchinis (450g), coarsely grated
40g (½ cup) 25% reduced-fat grated cheese
3x 50g eggs, lightly whisked
40g ( ¼ cup) wholemeal self-raising flour
40g ( ¼ cup) self-raising flour
60ml ( ¼ cup) skim milk
2 Tbsp chopped flat-leaf parsley
75g (3 cups) mixed salad leaves
Balsamic glaze, to serve
1 Preheat oven to 180C (fan Forced). Use ¼ tsp of the spread to grease an 18cm (base Measurement) square cake tin. Line with baking paper.
2 Heat 1 tsp of the spread in a medium non-stick fry pan over a medium-high heat. Add mushroom, bacon, onion and garlic. Cook, stirring often, for 4-5 minutes or until mushroom softens, transfer to a large bowl and set aside to cool.
3 Add zucchini, cheese and egg to mushroom mixture. Stir to combine. Stir in flours, milk and parsley. Spoon into tin. Bake for 40 minutes or until light golden brown. Set aside in tin for 10 minutes.
4 Remove slice from tin. Cut into even pieces. Serve with salad and glaze
Recipe from the Better Homes and Gardens Diabetic Living May/June 2014 Issue 51