one of the TASTE mags top recipes – I think it needs more taste to be honest, so add your own herbs, seasoning, etc, or it tastes a bit one dimensional!


Ingredients (serves 6)

  • 2 tbs olive oil
  • 1 large brown onion, finely chopped
  • 300g sweet potato, peeled, coarsely grated
  • 2 garlic cloves, crushed
  • 6 eggs ( can opt to just use whites of two if you wish)
  • 40g plain flour (or a wee bit more if the mix is too mushy, remember the ricotta strengthens)
  • 125g reduced fat ricotta
  • 250g zucchini, grated, moisture removed
  • 2 tbs each of flat leaf parsley and chives

Method

  1. Preheat oven to 180c Grease and line a 26x16cm slice pan.
  2. Heat the oil in a large non stick fry pan over high heat, and cook the onion, stirring for 3 minutes or until soft. Stir in the garlic for 1 minute or until aromatic.
  3. Whisk the eggs, and flour in a large bowl until mixture is smooth. Whisk in ricotta until just combined. Stir in the sweet potato mixture, zucchini, herbs, season.
  4. Pour the mixture into the pan. Bake for 30 minutes until golden and cooked through. Set aside to cool slightly
  5. Serve the slice with tomatoes, scattered with extra parsley and rocket


  • This slice is a great way of serving veggies to all ages. Wondering if this could be served cold for lunches or re-heated for later.

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  • Looks awesome thankyou

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  • Beautiful recipe. It looks delicious. Thank you.

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  • My grandchildren would love these

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  • Saw this just in time when I was looking for a new recipe.. lol..Thanks.

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  • Zucchini one of my favourites. Will try this and add the extra flavours as you suggested.


    • Same my favourite too and sweet potato is yummy as well

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  • Thank you for this, really need recipes for sweet potatoes.


    • Finally got around to making this and went down well here.

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  • This would be good for school lunch leftovers.

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  • This is a fantastic recipe full of delicious ingredients and veggies; thanks!.

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  • I would love to make this it looks delicious, I have a vegan friend and was wondering if any one new what you could swap the eggs with?

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  • I love a good zucchini slice and I think the addition of sweet potato would be lovely!

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  • oh forgot to say recipe says can freeze, I don’t think it would defrost well, but the recipe says otherwise, let me know if you do it..

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  • A lovely savoury slice,thanks so much!

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  • my son thought the photo funny with the knife x


    • I love it because the photo looks rustic and earthy and exactly how a recipe looks after making it and trying it out. The slice looks good in the photo – being able to see inside the slice. Thanks for the additional notes on adding extras to the recipe too. x

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  • I do like to make and bake savoury slices for lunch boxes. Thanks for this recipe for zucchini and sweet potato slice. I like the photo too.

    Reply

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