Layers of pumpkin, zucchini, baby spinach, onions, garlic and cheese make this very tasty. It’s a simple dish to make and I adapted it from the potato, cheese and onion pie recipe I made earlier https://quarteracrelifestyle.wordpress.com/2013/05/30/potato-cheese-and-onion-pie/
The layers are loose, it doesn’t come out in easy cut slices. I always fear putting my recipes on here because my photo taken in the dim night kitchen are hopeless but no getting around it really!!
Amounts are approx only.
400 g – 500g pumpkin, cut into 1/4 ” thick slices
2 med zucchini, sliced
2 cups baby spinach
2 onions, sliced
2 – 4 cloves garlic, crushed or chopped
2 cups grated cheese (approx)
fresh basil or parsley (optional)
Salt and pepper
Preheat oven to 350 deg.
Saute onions and garlic in oil until soft.
Place enough pumpkin to cover base of medium sized oven dish which has been greased.
Cover with sliced zucchini, then spinach leaves and a little of the onions and garlic. Sprinkle with salt and pepper then grated cheese. Repeat twice more, finishing with cheese.
Cover dish with tinfoil, bake approx 45 mins – 1 hour until pumpkin is soft. Remove foil and continue to cook until browned.
I just had the leftovers for lunch and like many things it’s better on the second day 🙂