Rebecca’s pumpkin and zucchini loaf
Ingredients
Pumpkin, cooked without added fat
150 g, butternut variety, cut into 2cm pieces
Zucchini
1 medium, grated
Red onion
½ medium, chopped
Fresh flat-leaf parsley
1 tbs, chopped
Fresh basil
1 tbs, chopped
Egg(s)
8 medium
Grated parmesan cheese
¼ cup(s), (20g)