Grease 20cm springform cake pan
Heat 1 tbs of butter and 1 tbs of oil in a large fry pan over a medium heat .
Add 1 medium chopped onion and 1 cup of sliced mushrooms , cook till onion is tender and slightly caramelised .
Season with salt and pepper , set aside .
In a separate bowl add 2 grated zucchini , mix in 1/4 cup of grated mozzarella and 1 egg , stir well to mix , season and set aside .
In another bowl add 2 grated carrots , with 1/4 cup of mozzarella and 1 egg , season .
Now place 300gm thinly sliced pieces of sweet potato over the base of the pan ( overlapping ) and sprinkle with 1/4 cup of grated mozzarella cheese .
Now spread the zucchini mixture over the top , and now place 450gm of thinly cut slices of butternut pumpkin on top and sprinkle with another 1/4 cup of mozzarella cheese .
Top with the carrot mixture .
Add another 450gm of thin slices of butternut pumpkin and top with 1/4 cup of mozzarella cheese
Spread the mushroom mixture on top and layer a 60gm packet of baby spinach leaves over top and sprinkle with 1/4 cup of mozzarella .
Top this with 300gm of finely sliced sweet potato and 1/4 cup of finely grated parmesan .
Cover the pan tightly with foil and place on a baking tray.
Bake for 35 minutes .
Then remove the foil and bake for another 30 minutes or until the vegetables are soft when tested with a skewer and the cheese on top is golden .
Allow to cool for 10 minutes before removing from pan .
Serve sliced into wedges with rocket leaves .
No comments:
Post a Comment