Cheese and Zucchini Bake - Crustless Quiche

This recipe is excellent served hot or cold. 

If you don't have a zucchini you could substitute finely grated carrot.

 

To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.
 

Method:

Pre heat oven to 200 degrees Celsius.

Place the grated zucchini in a colander and, over the sink, squeeze out as much juice as possible. 
Beat all ingredients together.

Pour into a greased baking dish and bake for 40 mins until golden and set.

Serves 6 with salad or hot veges.
 

Notes:

If you don't have cream then use full cream milk or skimmed milk instead.

Use whatever cheese you have available.  The tastier the better.
 

Food Facts:

Cheese is extremely popular due to its variety of tastes and textures. Some cheeses like feta and mozzarella are mostly used in salads or on pizzas.  Other cheeses, both hard and soft are perfect for cheese boards where their flavours can be truly appreciated. Cheeses contain valuable amounts of protein, calcium, vitamins and minerals but some cheeses, particularly hard ones, are high in saturated fat. Cheeses fall into two categories - hard and unripened.  Hard cheeses are generally matured for many months and their flavours develop over this time.  Examples of hard cheeses are cheddar, parmesan, goat's cheese, haloumi, feta and mozzarella.   Unripened cheeses are young and immature and they have a light, mild taste.  Examples are ricotta, cottage, fromage frais, quark and cream cheese.   Enjoy cheese but be aware of the fat content and the amount you consume.

Zucchinis are native to the Americas and their origins have been traced back to Mexico as far as 7,000 BC. Zucchinis were taken to Italy where they became known as zucchinos - which means sweetness.  The French call them courgettes.  They have a high water content and are very low in calories.  Zucchinis are full of valuable anti oxidants, Vitamin A and C and potassium.