Serves 6
Total 16 propoints / 3 propoints per serve
INGREDIENTS
1 small leek, thinly sliced (0pp)
750g zucchini, thinly sliced (0pp)
8 eggs - 4 whole (7pp), 4 whites only (1pp)
1/2 cup (40g) grated parmesan cheese (5pp)
1/4 cup (35g) plain flour (3pp)
METHOD
1. Preheat oven to 160C. Line the base and sides of a 20cm (base measurement)
square cake pan with baking paper.
2. Lightly spray a medium non stick fry pan with oil and heat oven medium heat.
Add the leek and 1 tablespoon of water and cook, stirring, for 5 minutes or until
soft (add a little more water to help soften if needed). Stir in the zucchini. Cook,
covered for 5 minutes, stirring once, or until the zucchini softens but holds it shape.
Set aside to cool.
3. Separate 4 of the eggs and reserve 4 yolks for another recipe. Whisk the
remaining 4 eggs, 4 egg whites, parmesan, flour and salt and pepper in a medium
bowl until combined. Add the cooled zucchini mixture and stir to combine.
Pour the mixture into the prepared pan and smooth the surface. Bake for 40 minutes
or until the centre is just set.
Serve with garden salad.
This recipe is from the Weight Watchers AUNZ March 2015 Magazine.
The propoints in the book say 4 propoints per serve but from my calculations
it is only 3pp per serve.
source