Sick of sandwiches?

Why not leave the sandwiches at home this week and try this slice for lunch!

Zucchini and sweet potato slice

Photography by Jeremy Simons


You will need:

2 teaspoons olive oil
1 large brown onion, finely chopped
300g sweet potato, peeled, coarsely grated
2 garlic cloves, crushed
2 egg whites
4 eggs
40g (1/4 cup) plain flour
125g (1/2 cup) fresh ricotta
250g zucchini, grated, moisture removed
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh continental parsley
240g cherry truss tomatoes, to serve
Baby rocket leaves, to serve
Balsamic vinegar, to serve

Step 1
Preheat oven to 180C. Grease and line a 26 x 16cm 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.

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.

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
Serve a slice with tomatoes, rocket and a drizzle of vinegar.


About Kathryn

Hello and welcome to the Brick Road Creative Studios blog! My name is Kathryn, feel free to take a look around. I hope you find some helpful and inspiring bits and pieces here.
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