Allow to cool on countertop to set, about 20 minutes then cut into 8 equal-sized pieces.
Preheat the oven to 400° degrees.
Remove the florets from the head of broccoli and set aside for another use. Using the wide holes of a box grater or the grater attachment of a food processor, grate the broccoli stalks so they are shredded. Shred the zucchini, sweet potato, carrots, and onion.
In a large bowl, combine all the shredded vegetables, eggs, oil, flour, salt, and pepper. Spray a 9×13-inch baking dish with cooking spray and the pour vegetable mixture into baking dish. Bake until the top is golden and underside and edges are browned, about 1 hour and 15 minutes.
1 large head of broccoli, with stem (about 1 ¾ pounds)
1 large or two medium zucchini, (about 1 pound total)
1 medium sweet potato (about 12 ounces), skin on
½ pound carrots
1 large onion
5 large eggs, beaten
¼ cup olive oil
¼ cup whole wheat pastry flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Makes 8 servings
Serving size: 1 piece
Per serving: Calories 200; Total Fat 10g (Mono Fat 6.1g, Poly Fat 1.4g, Sat Fat 1.9g); Protein 8g; Carb 22g; Fiber 5g; Cholesterol 115mg; Sodium 410mg
Excellent source of: Fiber, Folate, Manganese, Vitamin A, Vitamin C, Vitamin K
Good source of: Iodine, Iron, Magnesium, Molybdenum, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium,Vitamin B6, Vitamin E