Home Made Zucchini and Sweet Potato


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, plus extra whole leave to serve
240g cherry truss tomatoes (see note)


Step 1
Preheat oven to 180C. Grease and line a 26 x 16cm (base measurement) 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 or until aromatic.
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. Season.
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
Meanwhile, place the tomatoes on a baking tray. Spray with olive oil. Roast for 10 minutes or until just soft.
Step 6
Serve the slice with tomatoes, scattered with extra parsley.

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