Pumpkin Walnut & Zucchini Loaf Recipe

Name: Pumpkin Walnut & Zucchini Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 g butter; 300 g pumpkin, seeded, peeled & finely chopped; 2 stalks celery, finely chopped; 1 red onion, finely chopped; 2 garlic cloves, crushed; 2 teaspoons rosemary; 1 cup pearl barley; ½ cup white wine; 2 cups vegetable stock; 4 zucchini, thinly sliced lengthways; 1 cup walnuts, chopped; ½ cup fresh breadcrumb; ½ cup parmesan cheese, grated; 2 eggs, beaten

Servings: persons

40 g butter
300 g pumpkin, seeded, peeled & finely chopped
2 stalks celery, finely chopped
1 red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons rosemary
1 cup pearl barley
½ cup white wine
2 cups vegetable stock
4 zucchini, thinly sliced lengthways
1 cup walnuts, chopped
½ cup fresh breadcrumb
½ cup parmesan cheese, grated
2 eggs, beaten

1
melt butter in a saucepam - saute celery, pumpkin & onion 4-5 minutes.
2
add garlic and rosemary and cook 1 minute.
3
stir in barley, cook 1 minute to coat
4
add wine, cook 1-2 minutes until almost absorbed.
5
add stock, 1 cup at a time, stirring until absorbed.
6
Cover, cool slightly.
7
Preheat oven to moderate 180C.
8
grease & line 13cmx23cm loaf pan with baking paper.
9
heat char-grill on high - spray zucchini with oil & char-grill 1 minute each side until tender.
10
line load pan with zucchini overlapping.
11
mix nuts, crumbs, parmesan and eggs into barley.
12
Season.
13
press firmly into pan, folding excess zucchini over.
14
cover with foil, bake 45 minites.
15
remove foil and bake a further 10-15 minutes - rest in pan for 10 minutes.
16
Serve with tomato salsa.
17
Tip: A quick salsa - combine 2 chopped, seeded tomatoes, 1 tablespoon each chopped parsley and olive oil and 2 teaspoons lemon juice.
18
Toss gently & season to taste.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 40 g butter, 300 g pumpkin, seeded, peeled & finely chopped, 2 stalks celery, finely chopped, 1 red onion, finely chopped, and more.

Yes, Pumpkin Walnut & Zucchini Loaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Walnut & Zucchini Loaf

How did you like this recipe?

Frequently Asked Questions