Leek & Zucchini Bake

Leek & Zucchini Bake

This recipe is a light pasta dish which allows the great flavours of the Zucchini to shine. It is moist and a little bit cheesy in flavour.

CAL P/SERVE
485
kJ P/SERVE
2030
FAT P/SERVE
19.5g
CARBS P/SERVE
43.2g
PROTEIN P/SERVE
28.6g
SUGAR P/SERVE
16.6g
SODIUM P/SERVE
419g
FAT
%
3.9%
ENERGY RDI%
23.3%

Because this recipe makes a great accompaniment to grilled chicken or steak, you can use any leftovers as a side to the next night’s dinner.

This recipe is low in saturated fat, sodium and sugar, and is a good source of protein.

Ingredients

  • 3 zucchinis sliced, (aka courgettes)
  • 1 leek, washed and sliced
  • 2 tbsp. olive oil
  • 6 cloves garlic, crushed
  • 1 cup low fat tasty cheese
  • 2 cups penne
  • 4 tbsp. fresh dill, chopped
  • 3 tbsp. fresh basil, chopped
  • 1 small tub low fat ricotta cheese, (250g/9oz)
  • 1 cup light & creamy evaporative milk
  • 2 tbsp. fresh parmesan cheese
  • S & P for seasoning

Method

  1. Preheat oven to 180C (350F).
  2. Boil a pot of water and cook penne as per instructions but don’t overcook.  You want to only ¾ cook as it will cook in oven further. 
  3. In a large non-stick fry pan heat 1 tbsp olive oil and sauté leek and zucchinis.  It will take a while for the zucchini to cook but you need to reduce down to 1/3 of volume, approx.  15-20 mins.
  4. Once reduced down add the crushed garlic and sauté a further 2 mins, now season with salt and pepper to taste, we love a lot of cracked pepper.
  5. Place this mixture into a large mixing bowl.  Add penne, dill, basil, ricotta cheese, milk, parmesan cheese.  Stir to so all ingredients are combined.
  6. Place in an oven proof dish, top with tasty cheese and bake for 20 mins in oven, check to see if bubbling, may need an extra 5 mins.
  7. Serve with a fresh side salad.

Nutrition Table

Servings: 4 Serving size:496g
Average Serve Average 100g
Energy 2030 kJ 408 kJ
  485 Cal 97 Cal
Protein 28.6 g 5.8 g
Fat, total 19.5 g 3.9 g
- Saturated 7.4 g 1.5 g
Carbohydrate 43.2 g 8.7 g
- Sugars 16.6 g 3.3 g
Sodium 419 mg 85 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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