The_Australian_Women_Weekly_Food_Issue_21_2016

ZUCCHINI BURGER

WITH YOGHURT SAUCE

PREP+ COOK TIME40 MINUTES SERVES 4

4 medium zucchinis(480g), grated

coarsely

⅔ cup (70g) packaged breadcrumbs

2 tablespoons finely grated parmesan

2 green onions, sliced thinly

2 egg whites, beaten lightly

2 tablespoons finely chopped fresh

flat−leaf parsley

cooking oil spray

1 large brown onion (200g),

sliced thinly

8 green oak leaf lettuce leaves

2 small fresh beetroot (200g),

peeled, grated coarsely

4 wholegrain bread rolls (200g),

split, toasted

YOGHURT SAUCE

1 cup (280g) greek−style yoghurt

1 clove garlic, crushed

1 tablespoon wholegrain mustard

1 tablespoon finely chopped fresh

flat−leaf parsely

PUMPKIN, RICOTTA &

ROCKET QUESADILLAS

PREP + COOK TIME 1¼ HOURS SERVES 4

1kg butternut pumpkin, peeled,
chopped into 4cm pieces
rice bran oil spray
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon coarsely chopped
fresh oregano
8 white corn tortillas
100g baby rocket leaves
⅔ cup (160g) low−fat ricotta

ROASTED CAPSICUM SALSA
1 large red capsicum (350g),
quartered, seeded
2 green onions, sliced thinly
1 tablespoon coarsely chopped
fresh oregano
½ teaspoon smoked paprika
2 teaspoons balsamic vinegar

1 Preheat oven to 200°C/180°C
fan. Line two large oven trays with
baking paper.
2 Place pumpkin on trays, spray
with oil, then sprinkle with cumin
and coriander; cover with foil. Bake
for 45 minutes or until tender. Cool
slightly, mash with a fork. Stir in
oregano; cool.
3 Meanwhile make the roasted
capsicum salsa.
4 Spread one−quarter of the pumpkin
mixture over 1 tortilla; top with
one−quarter of the rocket. Spread
another tortilla with a quarter of the
ricotta. Sandwich tortillas and spray
both sides with oil spray.
5 Heat a medium non−stick frying
pan over medium heat; cook
quesadilla for 2 minutes each side or
until browned and heated through.

Repeat with remaining ingredients to

make 3 more quesadillas.

6 Cut quesadillas into wedges; serve

with roasted capsicum salsa.

ROASTED CAPSICUM SALSA

Preheat grill to high. Place capsicum,

skin−side up, on a large oven tray.

Grill for 10 minutes or until skin is

blackened. Cover tray with foil. Stand

for 10 minutes to cool. Peel and

discard skin; coarsely chop capsicum.

Combine capsicum in a small bowl

with remaining ingredients. Season

with black pepper to taste.

95

Weeknight Meat−free

1 Make yoghurt sauce. Cover;

refrigerate until required.

2 Place zucchini in a strainer;

squeeze excess water from zucchini.

Combine zucchini, breadcrumbs,

parmesan, onion, egg white and

parsley in a medium bowl; season.

Shape mixture into four patties.

3 Spray a medium frying pan with

oil; cook onion, stirring, for for

10 minutes or until browned lightly.

Remove from pan.

4 Cook patties in same pan until

browned on both sides and heated

through.

5 Sandwich lettuce, patties, onion,

beetroot and yoghurt sauce between

roll halves.

YOGHURT SAUCE

Combine ingredients in a

small bowl; season to taste.

COOK’S

NOTE

PUMPKIN, RICOTTA

& ROCKET QUESADILLAS

You can use 120g drained

char-grilled capsicum,

if you like.