Zucchini Cottage Slice with Herb Fish – 450 calories

Zucchini Cottage Slice with Herb Fish – 450 Calories per serve
Serves: 8 (450 calories per serve)
Preparation Time: 25 minutes.

INGREDIENTS
850g zucchini – 102 calories
60g Vita-Weat Biscuits – 258 calories
Freshly ground black pepper.
400g lite cottage cheese – 368 calories
Small onion – 20 calories
6 green stuffed olives – 30 calories
5 cloves garlic – 25 calories
2 tablespoons grated Parmesan – 70 calories
1 desert spoon dried mint – neg
1 desert spoon dried parsley – neg
1/4 cup (30ml) extra virgin olive oil – 550 calories

Juice of 1/2 lemon – 15 calories
Fish per person: 200g white filleted fish thawed or fresh & 3 slices fresh lemon each – 200 calories each
1x 100g red skinned potato per person – 70 calories each
Coconut oil spray & foil to wrap fish. (calories include in above)

METHOD

1. Brush herb mixture over sliced zucchini
2. Wash & slice zucchini into 3mm slices and set aside. Slice onion fine and set aside separately.
3. Using a food processor * roughly process Vita-Weat biscuits. Place cottage cheese in bowl and stir in crushed biscuit.
4. In food processor finely process olives, garlic, mint, parsley, lemon juice and oil. Place 2 teaspoons of the mixture aside for the fish.
5. Lightly spray a lamington tray or 17x30cm casserole dish with coconut oil.
6. Divide zucchini into 3 portions and layer the first on the base of the tray. Brush zucchini with oil paste and top with 1/3 cheese and biscuit mixture crumbling over evenly.
7. Repeat process twice more ending with the cottage mixture. Top with Parmesan.
8. Place in moderate oven and bake for 50-60 minutes
9. Cut of enough foil to cover a fish fillet and lay on bench. Lightly spay with coconut oil and place one fillet on each piece of foil.
10. Brush fillets with the remainder of the herb mixture and lay 3 slices of lemon on top. Seal fish completely and place in oven on tray after zucchini slice has cooked for 20 minutes.
11. In the last 6 minutes cook potatoes in microwave on high and serve one with 1/8 of the slice. Remove foil from fish by placing on plate, opening foil, tearing in two and then sliding out from under fish.

NOTES:
Prepare extra fish and freeze for easy baking another day.
Prepare double herb mixture and freeze in ice-cube trays for basting other meals.
Olive oil can be used in place of the coconut oil. Omitting the Parmesan is not preferable as it is what gives the top a tasty cheese flavour.
Slice can be reheated the next day and tastes just as good.
* I use a small hand-mix type processor for many of my recipes. It is smaller and less cumbersome to use and clean.