This recipe has been morphed to be MY version of zucchini slice and it is a crowd pleaser. Great for weekend lunch, weekday snack and pop them in muffin cases and add to your kid’s lunchboxes. The intrigue of children and food always fascinates me …. they would not eat the cut version of this slice, but when converted to a “muffin” – great job, Mama. Never give up with kids and food – just offer it a different way and do your inner fist pump when they come on board with your delectable delights.
2 teaspoons olive oil
4 shortcut bacon, chopped
1 onion, diced finely
300g sweet potato, peeled, coarsely grated
2 egg whites
40g (1/4 cup) wholemeal plain flour or spelt flour
125g (1/2 cup) reduced-fat fresh ricotta
250g (2 large) zucchini, grated, moisture removed
1 large carrot, peeled and grated
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh continental parsley, plus extra whole leave to serve
½ cup grated cheese
240g cherry truss tomatoes (see note)
120g fetta cheese, crumbled in chunks
- 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 bacon and onion, stirring, for 3 minutes. Stir in the sweet potato for 3-4 minutes or until soft. Cool the mixture about 15 mins before adding to the egg mixture.
- 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 and grated cheese. Season.
- Pour the mixture into the prepared pan. Add crumbled fetta cheese on top of the slice mixture and gently press into the mixture a little. 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 zucchini slice with rocket and parmesan salad.
Eat and Enjoy ….delicious