Zucchini Vegetable Bake with Rocket Salad

Preheat oven to 180°C and brush a 18cm square baking dish with oil.

Heat a small fry pan over low heat and toast pine nuts, tossing often for a few minutes to brown. (Careful, they burn easily!) Set aside for salad.

Gently combine tart ingredients in a bowl and transfer to prepared baking dish.

Bake for 20-25 minutes or until just cooked, when an inserted skewer comes out clean, rest for a few minutes before serving.

Combine salad ingredients, top with pine nuts and serve with tart.

Energy 2759.85kj Calories 659.18cal Protein 39.49g Fibre 9.67g Fat 40.90g Saturated Fat 14.82g Carbs 26.78g Sugar