Preparation time is 25minutes
Cook time is 1hours 15minutes
Total time is 1hours 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 20grams butter
- 2 carrots, grated
- 1 brown onion, finely chopped
- 600grams sweet potato, peeled, thinly sliced
- 900grams butternut pumpkin, deseeded, trimmed, thinly sliced
- 350grams zucchini (approx 2 zucchinis)
- 250grams cup mushrooms, sliced
- 1/4 cup parmesan, finely grated
- 60grams spinach leaves
- 60grams baby rocket leaves (to serve)
- 2 cup mozzarella, grated
- 1tablespoons olive oil
- 2 eggs
Nutrition per serving
2340kJ / 560Cal
2340 Kilojoules or 560 Calories
27% of daily energy intake*
Protein
28.0grams
Fat
26.8grams
Carbs
57.2grams
Sugars
20.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C. Grease and line a 20cm springform cake pan with baking paper.
Step 2 of 6
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.
Step 3 of 6
Grate zucchini and squeeze well to remove liquid. Combine in a bowl with 1/4 cup mozzarella and 1 egg. Stir well. Season. Set aside.
Step 4 of 6
Combine carrot, 1/4 cup mozzarella and remaining egg in a bowl. Season.
Step 5 of 6
Layer half the sweet potato slices, overlapping slightly, in base of pan. Sprinkle with 1/4 cup mozzarella. Spread the zucchini mixture over, cover with half the pumpkin and 1/4 cup mozzarella. Continue with carrot mixture, remaining pumpkin and 1/4 cup cheese. Spread mushroom mixture over, then spinach and 1/4 cup mozzarella. Top with the remaining sweet potato, mozzarella and finish with parmesan.
Step 6 of 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
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