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Zucchini Loaf With Pink Sauce

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  Frozen chicken soup 3⁄4 Pound
  Milk 3⁄4 Cup (12 tbs)
  Grated zucchini 3⁄4 Pound (Courgettes)
  Grated eggplant 7 Ounce (Aubergines)
  Garlic 1 Clove (5 gm), crushed
  Dried thyme 1⁄2 Teaspoon
  Curry powder 1 Teaspoon
  Salt To Taste
  Pepper To Taste
  Eggs 2 Large, beaten
  Oil 1 Teaspoon
  Red bell peppers 10 1⁄2 Ounce, seeded and coarsely chopped
  Concentrated tomato juice 2 Tablespoon
  Superfine sugar 1 Teaspoon (Caster Sugar)
  Olive oil 3 Tablespoon
  Wine vinegar 2 Tablespoon
  Salad 1⁄4 Cup (4 tbs) (In Season)
  Chopped chives 1 Tablespoon
  Chopped chervil 1 Tablespoon

Put the frozen chicken soup and the milk into a small casserole.
Cover and defrost for 5 minutes in the microwave oven on HIGH.
Remove from the oven, stir well, cover and micro wave for a further 5 minutes on HIGH.
Mix together the zucchini (courgettes), eggplant (aubergines), garlic, 1/4 teaspoon of thyme and the curry powder in a dish.
Add salt and pepper to taste.
Add 2 tablespoons of water.
Microwave on HIGH for 4 minutes.
Beat the chicken soup with a hand whisk.
Drain the vegetables.
Stir them into the beaten eggs.
Add the chicken soup and stir well.
Taste and adjust seasoning.
Oil the base of a Pyrex cake mold (mould), cover the base with a piece of non-stick parchment (greaseproof paper) and oil that also.
Pour the mixture into the mold (mould).
Cover and microwave on HIGH for 10 minutes.
Remove the cover and cook for a further 5 minutes.
Leave to cool at room temperature, then chill in the refrigerator for 2 hours.
To prepare the sauce, put the red bell peppers in a small casserole with 1 tablespoon of water.
Cover and microwave on HIGH for 6 minutes.
Drain the peppers and puree in the food processor, adding the concentrated tomato juice, 1/4 teaspoon thyme, sugar, olive oil, vinegar and salt and pepper to taste.
Force the puree through a fine strainer (sieve), pressing it with the back of a wooden spoon.
Chill in the refrigerator for 2 hours.

Recipe Summary

Everyday, Healthy

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 44 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 17.2 mg5.7%

Sodium 71.5 mg3%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.85 g3.4%

Sugars 1.5 g

Protein 2 g3.6%

Vitamin A 8.9% Vitamin C 27.5%

Calcium 2.3% Iron 3%

*Based on a 2000 Calorie diet

Zucchini Loaf With Pink Sauce Recipe