Zucchini Cavolo Beano Plato Bake

individual portion
this recipe is good for camouflaging bitter Zucchini

187.5g tinned Butter Beans
40g roasted chopped Hazelnuts
2 Albumen
90g Philadelphia Light
30ml Sunflower Oil
200g Cavolo Nero, thinly sliced
200g Zucchini, thinly sliced
190g Onions, sliced medium thin
1 small pinch ground pepper
1 large pinch ground nutmeg
1 teaspoon tarragon

Pre-heated oven to 190°C

PLATO (15min)
Prepared Plato by stirring together 1 Albumen, the Hazelnuts and the Beans
Left to soak up the Albumen until ready to cook
Spread the Plato on 21x16x6cm thick oven dish fully lined with parchment paper
Baked 15min

In medium large frypan fried the Cavolo in 15ml Sunflower Oil for 15min
5min before the end added the ground spices

ONION (15min) ZUCCHINI (10min)
In large frypan fried the Onions in about 7.5ml Sunflower Oil for 15min
10min before the end added another 7.5ml Sunflower Oil to the pan and fried the Zucchini in this for 10min
5min before the end added the tarragon to the Zucchini

PLATO BAKE (20min)
After the above are ready
Transferred the Onions and Zucchini into jug with 1 Albumen and the Cheese and blended with hand blender until fairly smooth
Spread the Cavolo on the Plato
Poured the pureed mixture over the Cavolo
Baked 20min

complete protein 22.5g
saturated fats 11.9g
uncompleted legume protein 5.3g