Healthy zucchini and sweet potatoe slice
- Replies 2
The classic zucchini slice just got even healthier. Packed with veg, protein and herbs, this versatile recipe can be twisted in so many different ways, depending on your preference.
While we love it as is, sometimes we throw in a little chopped ham, parmesan, or even a little chilli for added zing.
2 tsp olive oil
• 1 large brown onion, finely chopped
• 300g sweet potato, peeled, coarsely grated
• 2 garlic cloves, crushed
• 4 Coles Australian Free Range Eggs
• 2 egg whites
• 40g (1/4 cup) Coles White Plain Flour
• 125g (1/2 cup) reduced-fat fresh ricotta
• 250g zucchini, grated, moisture removed
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh continental parsley, plus extra whole leave to serve
• 240g cherry truss tomatoes (see note)
• Select all ingredients
• Step 1
Preheat oven to 180C. Grease and line a 26 x 16cm (base measurement) slice pan.
• Step 2
Heat the oil in a large non-stick frying pan over high heat. Cook the onion, stirring, for 3 minutes or until soft. Stir in the sweet potato for 3-4 minutes or until soft. Stir in the garlic for 1 minutes or until aromatic.
• Step 3
Whisk the eggs, egg whites and flour in a large bowl until smooth. Whisk in ricotta until just combined. Stir in the sweet potato mixture, zucchini, chives and parsley. Season.
• Step 4
Pour the mixture into the prepared pan. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly.
• Step 5
Meanwhile, place the tomatoes on a baking tray. Spray with olive oil. Roast for 10 minutes or until just soft.
• Step 6
Serve the slice with tomatoes, scattered with extra parsley or salad 1 tomatoes 1 cucumber and 4 lettuce leaves chopped red onion and half cup chopped mint 2 tablspn oil squeeze half lemon salt to taste toss with your washed hands
Last edited by a moderator:
.png){kind=icon}
