Cal per serving: 268
Gluten free: Vegetarian
11⁄2 cups diced onion
3 cloves garlic, minced
1 cup tomatoes, diced
1 head of broccoli, cut into florets
3 teaspoons Himalayan pink rock salt
1⁄2 cup thinly sliced fresh basil leaves
6 zucchinis, spiralised into zoodles
1 cup of goat’s feta, crumbled 1 cup grated Parmesan cheese
200g of buffalo mozzarella, torn
Preheat the oven to 180°C.
Fry the onion in a pan until softened. Add garlic, tomatoes, broccoli and cook until tender.
Add the salt and basil.
Add the zoodles and then spread out over a baking tray. Layer on the feta, torn mozzarella and Parmesan. Bake until golden brown.
Serve with sliced avocado and a leafy green salad.