Miniature Veggie Cheese Bakes

Ingredients

  • 1/2 zucchini, diced
  • 80g Mozzarella Shreds
  • 1 red pepper, diced
  • 2 medium carrots, diced
  • 1/2 cup cauliflower, finely chopped
  • 1/2 leek, chopped
  • 2 medium sweet potato, diced
  • 30g butter
  • 8-10 olives
  • 1 tbsp Worcestershire sauce
  • 1/2 tbsp garlic paste
  • 2 Marinara Minis

Method

  • In a large bowl, mix sweet potato with 1 tbsp oil. Season with salt and pepper. Microwave for 6-7 minutes until soft.
  • In a large frying pan, heat 1 tbsp olive oil. Add peppers, carrot, cauliflower and leek. Season and add garlic paste. Sauté for 5-7 minutes.
  • Add zucchini and sauté for 6-7 minutes. Add tomatoes and 120ml water. Add olives and bring to the boil. Cover and simmer until vegetables are tender.
  • Add butter to potato and mash. Preheat oven to 180’F. Portion out 6 large or 10 small pies in individual ramekin dishes. Evenly distribute mash on top. Top with cheese.
  • Bake for 7-10 minutes.
  • Top with dried herbs (optional).
  • Eat straight away or freeze up to one month.

Makes: 6 miniature bakes

Nutritional Information:

  • Calories: 190 kcals
  • Phe: 94 mg
  • Protein: 2.3 g

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