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Zucchini and sweet potato slice
Zucchini and sweet potato slice
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Upgrade your zucchini slice with added veggies, protein, and herbs. Get creative by adding chopped ham, parmesan, or a hint of chili for extra flavor.
Ingredients:
  • 1 large brown onion, finely chopped
  • 300g sweet potato, peeled, coarsely grated
  • 4 Free Range Eggs
  • 40g (1/4 cup) White Plain Flour
  • 125g (1/2 cup) reduced-fat fresh ricotta
  • 250g zucchini, grated, moisture removed
  • 40.00 ml chopped fresh chives
  • 40.00 ml chopped fresh continental parsley, plus extra whole leave to serve
  • 240g cherry truss tomatoes (see note)
Instructions:
  • Preheat the oven to 180C and prepare a 26 x 16cm slice pan by greasing and lining it.
  • In a large non-stick frying pan over high heat, sizzle the onion in oil for 3 minutes until soft. Add sweet potato and cook for 3-4 minutes until tender. Mix in garlic for 1 minute until fragrant.
  • In a large bowl, vigorously whisk together the eggs, egg whites, and flour until smooth. Gently fold in the ricotta until just combined. Add the sweet potato mixture, zucchini, chives, and parsley, then season to taste.
  • Transfer the mixture into the pan and bake for 25-30 minutes until golden and fully cooked. Allow it to cool slightly before serving.
  • Place the tomatoes on a baking tray and drizzle with olive oil before roasting for about 10 minutes until they're tender.
  • Garnish the slice with tomatoes and sprinkle with additional parsley.

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