Zucchini Sweet Potato Slice

How delicious does this Zucchini and Sweet Potato Slice look! This is a brilliant meal that is healthy and nutritious and it’s a great way to get the veggies into the family.

Ingredients:

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

Directions:

1. Step 1: Preheat oven to 180C. Grease and line a 26 x 16cm (base measurement) slice pan.
2. 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.
3. 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.
4. 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.
5. Step 5: Meanwhile, place the tomatoes on a baking tray. Spray with olive oil. Roast for 10 minutes or until just soft.
6. Step 6: Serve the slice with tomatoes, rocket and a drizzle of vinegar.

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Source: taste.com.au