Keto Pumpkin Spinach Bake Recipe

About this recipe

A delicious and hearty keto-friendly dinner featuring roasted pumpkin, wilted spinach, and a creamy egg and cheese mixture baked to perfection.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 100 g Garlic - Single Clove
• 100 g Agapi Natural Greek Yogurt
• 250 g Zucchini Green
• 150 g Spring Onion (Kandychi Path)
• 100 g Kale Leaf
• 200 g Organigram Chia Seeds
• 305 ml Tai Hua Light Soy Sauce Reduced Salt
• 50 g Catch Black Pepper Grinder

Instructions

1. 1. Preheat the oven to 170°C (350°F) and grease a small baking dish with a little olive oil.
2. 2. Place 400 g of diced zucchini in a bowl, add 1 teaspoon of olive oil and 1 teaspoon of soy sauce, and toss to coat evenly.
3. 3. Spread the zucchini onto a baking tray and roast in the oven for 25 minutes, or until tender and slightly caramelized.
4. 4. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add 2 sliced spring onions and cook, stirring, for 5 minutes until softened.
5. 5. Add 2 minced garlic cloves and 300 g of kale to the pan. Cook until the kale has wilted, then season with freshly ground black pepper to taste.
6. 6. In a large bowl, combine 8 tablespoons of chia seeds and 400 g of natural yoghurt until well combined.
7. 7. Add the roasted zucchini and the kale mixture to the yoghurt mixture, gently stirring to combine all ingredients.
8. 8. Pour the mixture into the prepared baking dish and bake in the oven for 20 minutes, or until the top is golden and the mixture is heated through.
9. 9. Remove from the oven, let it cool slightly, and serve warm for a satisfying keto dinner.