Zucchini And Sweet Potato Slice

This good-for-you savoury slice is great for lunch or with roast tomatoes for dinner.

  • 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

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.

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, rocket and a drizzle of vinegar.