Serves 4-6 


·      1 tablespoon extra-virgin olive oil 

·      200g punnet button mushrooms, sliced  

·      1 brown onion, sliced

·      2 large zucchinis, grated 

·      4 carrots, grated 

·      2 eggs 

·      2 cups sliced mozzarella cheese 

·      ½ butternut pumpkin, peeled and thinly sliced 

·      60g packet of baby spinach 


1.     Preheat oven to 180C and line a deep tray with baking paper 

2.    Heat oil over a fry pan and sliced mushrooms and onion. Sauté for 5-10 minutes until caramelised. Season with pepper. 

3.    Grate zucchini and place in a colander to remove liquid as much as possible. Then mix with 1/2 cup mozzarella, 1 egg and cracker pepper 

4.    Grate carrot and mix with ½ cup mozzarella, 1 egg and cracker pepper 

5.     Peel and slice the pumpkin ready to assemble 

6.    Start to assemble each vegetable in the tray as follows 

  • Layer of pumpkin 

  • Zucchini mixture 

  • Layer of spinach leaves 

  • Carrot mixture 

  • Mushroom and onion mixture 

  • Layer of pumpkin 

7.     Top with the remaining 1 cup of mozzarella cheese and cover with foil 

8.    Bake for 30 minutes covered

9.    Remove foil and bake for an additional 30 minutes until vegetables are soft and the cheese has melted 

10.  Cut into squares and serve with a side of protein (chicken or tinned tuna or steak)

Enjoy 🙂 Tatiana