This week’s Recipe of the Week is something new, it’s a take on the traditional Zucchini Slice. Recently I borrowed the original I Quit Sugar Cookbook from the library and decided to give a few recipes a go. This recipe is very healthy, as expected (full of veggies) but I have to be honest, unfortunately two of the girls did not love it. Dave and I, on the other hand, really liked it, as did Little F! Check out the recipe below, it’s a great option for a vegetarian dinner or perfect for lunch on the go. Here’s a run down of all the meals we enjoyed this week. All meals were homemade and enjoyed by most of the family.
Monday: Zucchini Cheesecake with Sweet Potato Fries and a Garlic Loaf (recipe below)
Tuesday: Beef and Vegetable Stirfry served with brown rice
Wednesday: Spaghetti Bolognaise
Thursday: Coconut Curry Chicken Meatballs with Vegetables and Pasta in a creamy sauce
Friday: Leftover Spaghetti Bolognaise
Saturday: Barramundi and Vegetable Curry served with brown rice
Sunday: Spiced pumpkin soup (out of the freezer, leftover from last week), served with crispy bacon on top and with warm homemade olive and basil bread. This was perfect as a few members of the family are feeling a little under the weather
Recipe of the Week: Zucchini CheeseCake from I Quit Sugar
As mentioned this is a twist on the Zucchini Slice, I found this recipe in the I Quit Sugar Cookbook. I really enjoyed this, as did Dave and Little F but as mentioned unfortunately the other two girls weren’t very keen. Although, they enjoyed the sweet potato fries and the garlic loaf. This made enough for 2 adults, 2 small children (who did not each much), a baby with enough left over for Mummy and Little F for lunch the next day.
3 large zucchini (courgettes)
1 tsp salt
1/4 cup parmesan, grated (the recipe calls for 3/4 cup but I didn’t have enough)
1/2 cup grated mozzarella (as above I substituted the remaining parmesan with mozzarella)
1/2 large onion, chopped (the recipe says 2 green shallots but I didn’t have any)
2 cloves of garlic, chopped
2 tsp dried dill (the recipe says 1/4 cup fresh dill so I felt 2 tsp dried was enough)
1 tbsp lemon juice (the recipe says the zest of a lemon but I didn’t have a fresh lemon)
3 large eggs, beaten (the recipe says 2 but I felt it needed 3)
1/3 cup crumbled feta
1 kg sweet potato, cut into chips
1/2 garlic loaf (shop-bought)!!
- Preheat fan oven to 170C and line a medium-sized baking dish (I used a glass pyrex dish)
- Using your food processor, grate the zucchini. Transfer to a colander and add the salt. Leave to sit for 15 minutes
- Combine the ricotta, parmesan, mozzarella, onion, garlic, dill and lemon juice. Stir in the beaten eggs
- Using your hands press as much moisture out of the zucchini as possible and add to the cheese and egg mixture
- Pour into the baking dish and bake for 1 hour
- Sprinkle with the feta and return to the oven for 25 minutes
- I let the ‘cake’ (really it’s a slice) cool before serving it
- Line a baking tray and lay out the sweet potato fries, drizzle over some olive oil. Increase the temperature of the oven to 210C and cook for about 30-40 minutes (until crisp)
- Towards the end cook the garlic bread, as per the instructions – I was lazy, it was left over from our 3 course Mother’s Day Dinner.
ENJOY! Let me know if you give this a go and what you think of it.
Let me know what you enjoy for dinner in the comments below. Here is the recipe of the week from last week, Chicken and Vegetable Rice Paper Rolls