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Vegetarian Cheese Bake

Serves: 6

Cooking Time: 55 minutes

Ingredients:

2 medium peeled carrots

2 medium peeled potatoes

2 medium zucchini

20g butter

1 clove garlic, crushed

1 medium onion, roughly chopped

3 x 55g eggs, lightly beaten

2 cups Bega So-Light Natural Grated Cheese

3 tablespoons sour or thickened cream or milk

1 cup soft wholemeal breadcrumbs

Salt and pepper

Tossed salad leaves and crusty bread to serve

Preheat oven to 180C.
Coarsely grate carrots, potatoes and zucchini. Melt butter in large frying pan or saucepan. Stirfry garlic and onion, over medium heat, for 5 minutes. Add vegetables, stirfry further 2-3 minutes until soft. Cool slightly.
Combine eggs, 1 cup of the cheese and choice of cream or milk in a bowl. Stir into vegetable mixture with ½ cup breadcrumbs. Season well with salt and pepper. Press into greased 31 cm x 25 cm baking dish.
Combine remaining cheese and breadcrumbs together, scatter over vegetable mixture. Bake in preheated oven 30-35 minutes until mixture is firm. Serve with tossed salad and warm crusty bread.