Ingredients 1 tbsp olive oil
10 g butter
½ brown onion, finely chopped
125 g mushrooms, sliced
1 cups Mozzarella
300 g sweet potato, thinly sliced, peeled (I used white sweet potato)
450 g butternut pumpkin, thinly sliced
About 35 g spinach or rocket
About 3 tbsp parmesan, grated
Preheat the oven to 180°/160° fan forced, and line a small spring-form pan with baking paper.
Heat the oil and the butter in a frying pan or wok and add the onion and mushrooms.
Cook about 10 minutes, and add salt and pepper to taste.
Grate the zucchini and squeeze all the liquid out.
Put it in a bowl with 2 tbsp of Mozzarella and ½ of the beaten egg. Stir well, season and set aside.
Mix the carrot, 2 tbsp Mozzarella and the remaining egg in a bowl, and season.
Layer half the sweet potato slices, overlapping them slightly, in the base of a pan. Sprinkle with 2 tbsp Mozzarella.
Spread the zucchini mixture over, cover with half the pumpkin slices, and 2 tbsp Mozzarella.
Continue with the carrot mixture, remaining pumpkin and 2 tbsp Mozzarella.
Spread the mushroom mixture over this, then the rocket, and 2 tbsp Mozzarella.
Top with the remaining sweet potato, Mozzarella and then the Parmesan.
Cover the pan tightly with foil and bake for 35 minutes.
Remove the foil and bake for another 30 minutes or until the vegetables are soft.
Stand for about 5 minutes before removing from the pan, and cut into wedges and serve.
I served this with a lovely piece of schnapper, however the second night I ate it, I ate it on it's own.