Zucchini Cottage Slice with Herb Fish - 450 Calories per serve

Zucchini Cottage Slice with Herb Fish - 450 Calories per serve

Serves: 8 (450 calories per serve)

Preparation Time: 25 minutes.

INGREDIENTS

850g zucchini - 102 calories

60g Vita-Weat Biscuits - 258 calories

Freshly ground black pepper.

400g lite cottage cheese - 368 calories

Small onion - 20 calories

6 green stuffed olives - 30 calories

5 cloves garlic - 25 calories

2 tablespoons grated Parmesan - 70 calories

1 desert spoon dried mint - neg

1 desert spoon dried parsley - neg

1/4 cup (30ml) extra virgin olive oil - 550 calories

Juice of 1/2 lemon - 15 calories

Fish per person: 200g white filleted fish thawed or fresh & 3 slices fresh lemon each - 200 calories each

1x 100g red skinned potato per person - 70 calories each

Coconut oil spray & foil to wrap fish. (calories include in above)

METHOD

Brush herb mixture over sliced zucchini

After first layer

Cooked Cottage Zucchini Slice

• Wash & slice zucchini into 3mm slices and set aside. Slice onion fine and set aside separately.
• Using a food processor * roughly process Vita-Weat biscuits. Place cottage cheese in bowl and stir in crushed biscuit.
• In food processor finely process olives, garlic, mint, parsley, lemon juice and oil. Place 2 teaspoons of the mixture aside for the fish.
• Lightly spray a lamington tray or 17x30cm casserole dish with coconut oil.
• Divide zucchini into 3 portions and layer the first on the base of the tray. Brush zucchini with oil paste and top with 1/3 cheese and biscuit mixture crumbling over evenly.
• Repeat process twice more ending with the cottage mixture. Top with Parmesan.
• Place in moderate oven and bake for 50-60 minutes
• Cut of enough foil to cover a fish fillet and lay on bench. Lightly spay with coconut oil and place one fillet on each piece of foil.
• Brush fillets with the remainder of the herb mixture and lay 3 slices of lemon on top. Seal fish completely and place in oven on tray after zucchini slice has cooked for 20 minutes.
• In the last 6 minutes cook potatoes in microwave on high and serve one with 1/8 of the slice. Remove foil from fish by placing on plate, opening foil, tearing in two and then sliding out from under fish.
  
  
  NOTES:
• Prepare extra fish and freeze for easy baking another day.
• Prepare double herb mixture and freeze in ice-cube trays for basting other meals.
• Olive oil can be used in place of the coconut oil. Omitting the Parmesan is not preferable as it is what gives the top a tasty cheese flavour.
• Slice can be reheated the next day and tastes just as good.
• * I use a small hand-mix type processor for many of my recipes. It is smaller and less cumbersome to use and clean.