2 teaspoons olive oil
1 large brown onion, finely chopped
300g sweet potato, peeled, coarsely grated
2 garlic cloves, crushed
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, plus extra whole leave to serve
240g cherry truss tomatoes (see note)
Preheat oven to 180C. Grease and line a 26 x 16cm (base measurement) slice pan.
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.
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.
Pour the mixture into the prepared pan. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly.
Meanwhile, place the tomatoes on a baking tray. Spray with olive oil. Roast for 10 minutes or until just soft.
Serve the slice with tomatoes, scattered with extra parsley.
Full Story Read Here : https://www.taste.com.au/recipes/zucchini-sweet-potato-slice/21b07637-d992-4b29-9e01-194081a0c3f9