Recipe Zucchini and sweet potato slice : Delicious Food and Suitable for Eating with Family

Recipe Zucchini and sweet potato slice : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Zucchini and sweet potato slice have been designed to be as simple and easy as possible to put into practice with family. With 15m prep, 4 serving, level. Alergi: Contains gluten, milk, egg, wheat and lactose..

It's the savoury slice that you all can't get enough of! Try this easy recipe and you'll see why it has gone viral.

Ingredients:

12 Ingredients

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  2 tsp olive oil
  
  
  


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  1 large brown onion, finely chopped
  
  
  


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  300g sweet potato, peeled, coarsely grated
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  4 eggs
  
  
  


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  2 egg whites
  
  
  


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  40g (1/4 cup) plain flour
  
  
  


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  125g (1/2 cup) reduced-fat fresh ricotta
  
  
  


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  250g zucchini, grated, moisture removed
  
  
  


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  2 tbsp chopped fresh chives
  
  
  


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  2 tbsp chopped fresh continental parsley, plus extra whole leave to serve
  
  
  


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  240g cherry truss tomatoes (see note)
  
  
  


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  Select all ingredients
  
  
  

Serving Suggestions:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C. Grease and line a 26 x 16cm (base measurement) slice pan.
  
  
  


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  Step 2
  
  
  
  
  Heat the oil

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  (2 tsp olive oil) in a large non-stick frying pan over high heat. Cook the onion (1 large brown onion, finely chopped), stirring, for 3 minutes or until soft. Stir in the sweet potato (300g sweet potato, peeled, coarsely grated) for 3-4 minutes or until soft. Stir in the garlic (2 garlic cloves, crushed) for 1 minutes or until aromatic.
  
  
  


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  Step 3
  
  
  
  
  Whisk the eggs (4 eggs), egg whites (2 egg whites) and flour (40g (1/4 cup) plain flour) in a large bowl until smooth. Whisk in ricotta (125g (1/2 cup) reduced-fat fresh ricotta) until just combined. Stir in the sweet potato mixture, zucchini (250g zucchini, grated, moisture removed), chives (2 tbsp chopped fresh chives) and parsley (2 tbsp chopped fresh continental parsley, plus extra whole leave to serve). Season.
  
  
  


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  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.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, place the tomatoes (240g cherry truss tomatoes (see note)) on a baking tray. Spray with olive oil. Roast for 10 minutes or until just soft.
  
  
  


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  Step 6
  
  
  
  
  Serve the slice with tomatoes, scattered with extra parsley.
  
  
  

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