Nutritional info: Per serving 599 kJ (143 cal), 7g protein,13g carbs, 2g fibre, 8g fat (3.5g sat fat), 211mg sodium

450g zucchini, sliced into 6mm thick rounds

450g yellow squash, sliced into 6mm thick slices

28g goat's cheese

6 tsp olive oil

1 shallot, diced

1 tsp fresh thyme

2 tbs plain flour

1&3/4 cups warm lite milk

1/2 cup breadcrumbs

  1. Heat the oven to 190°C.

  2. Lightly coat a frying pan with cooking spray and place over a medium-high heat. Cook the zucchini and squash in batches until lightly browned and tender, about 3 minutes each batch, turning halfway through.

  3. Layer the zucchini and squash with the goat's cheese in a baking dish (about 3 layers) and set aside.

  4. Add 4 tsp of the olive oil to the frying pan and reduce the heat to medium. Add the shallot and fresh thyme and cook until tender, about 3 minutes.

  5. Add the plain flour to the frying pan and cook about 1 minute, until it develops a nutty aroma. Whisk in the milk and cook 2 to 3 minutes, until the sauce is slightly thickened. Season with salt and freshly ground black pepper. Pour over the zucchini and squash.

  6. Toss the breadcrumbs with the remaining 2 tsp of the olive oil in a small bowl and sprinkle over the zucchini and squash. Bake about 20 to 25 minutes until the vegetables are tender and cheese is bubbling. Serve.
© Prevention Australia
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