Vegetarian

Zucchini pumpkin and Feta cakes is for Lunch.

Zucchini pumpkin and Feta cakes takes 30 minutes to prepare.

Zucchini pumpkin and Feta cakes takes 35 minutes to cook.

Zucchini pumpkin and Feta cakes makes 10 servings.

The ingredients for Zucchini pumpkin and Feta cakes are:

Olive Oil, 1 1tsp
Pumpkin, cooked, 160 grams
Onions, raw, .5 medium (2-1/2" dia)
Zucchini, 275 grams
Sun Dried Tomatoes, 4 piece
brown rice (1 cup cooked), .5 serving
Cheddar Cheese, .33 cup, shredded
*Flour, white, .5 cup
Baking Powder, 1 tsp
Egg, fresh, 2 large
Feta Cheese, 1 cup, crumbled

Here is how you make Zucchini pumpkin and Feta cakes:

Preheat oven to 190 degreesHeat oil in large pancut pumpkin into small cubes and cook for approx 10 mins or until soft and brownish then add onion and cook till softmeanwhile measure out other ingrediants.Put the pumpkin and onions into lage bowl to coolwash zucchini cut of ends, grate then squeeze out excess juice add to bowl with pumpkinchop tomatoes finely, add to bowl Add cooked rice chedder cheese, s&p, & stir to combineAdd flour, turn over softly to just combineUse fork to beat eggs, stir this into bowl just enough to combine and then fold in the Feta cheese,Spoon mixture into prepared muffin holes.Bake 30 to 35 mins.Serve or store in airtight container.Enjoy.Serving Size:?10 cakes

The nutritional information for Zucchini pumpkin and Feta cakes is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 118.3

• Total Fat: 6.1 g
• Cholesterol: 54.3 mg
• Sodium: 309.2 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 1.1 g
• Protein: 5.6 g