Name: Carrot and Zucchini Bake
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 2 none eggs; 0.5 cup low fat milk; 1 pinch ground nutmeg; 1 pkt MAGGI 2 Minute Noodles Chicken Flavour, broken into 8 pieces; 1 none medium zucchini, grated; 1 none medium carrot, grated; 0.5 cup grated gruyere cheese

Prep time 10 min

Cook time 25 min

Serves 4

Nutritional information per serving

Weight 4 g

Calories 186 cal

Total Fat 11.5 g

Saturated Fat 6 g

Carbs 8 g

Sugars 3.2 g

Protein 13 g

INGREDIENTS
METHOD

INGREDIENTS

INGREDIENTS FOR

Metric

Cups

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2

eggs
0.5 cup

low fat milk
1 pinch

ground nutmeg
1 pkt

MAGGI 2 Minute Noodles Chicken Flavour, broken into 8 pieces
1 none

medium zucchini, grated
1 none

medium carrot, grated
0.5 cup

grated gruyere cheese

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METHOD

preheat oven to 180°c/160°c fan forced. grease and base line a 23cm round cake pan with baking paper.
beat eggs, milk, nutmeg and chicken flavour sachet in bowl. add noodles, zucchini, carrot, and cheese, mix to combine.
spoon mixture into prepared pan and bake 25 minutes. turn out; allow to cool, serve cold.

Carrot and Zucchini Bake

INGREDIENTS

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METHOD

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PREFERENCES

Carrot and Zucchini Bake

INGREDIENTS

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METHOD

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