Servings: 4-6 people
This hardly takes any time to prepare, is gestational diabetes friendly and goes great with a good steak or a grilled piece of fish. Kids love it too. (Main carbohydrate containing ingredients are listed in bold.)
- 6 zucchini, trimmed, halved and cut into 2cm pieces
- 2 tablespoons ginger, finely grated
- 3 eggs, whisked
- 250g/ ~9 ounces grated Parmesan
Preheat oven to 180°C/ 160°C fan-forced/ 350ºF.
Bring a large saucepan of water to boil. Briefly blanch zucchini for around 3-4 minutes to just soften it slightly. Drain really well and spread evenly in a large glass or ceramic baking dish.
Whisk ginger, egg and half the parmesan cheese together. Pour mixture evenly over zucchini. Sprinkle remaining Parmesan on top and bake for around 15 minutes until egg is cooked and cheese is turning golden.