Want something warm and tasty for lunch? 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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