Zucchini and sweet potato slice

I saw this Zucchini and Sweet Potato Slice recipe pop up on taste.com.au and really wanted to try it. I love making zucchini slice and use my own recipe often for lunches, adding in whatever vegetables I have in the fridge at the time, I’ve made it at times with pumpkin, but never sweet potato.

This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

Zucchini and sweet potato slice

I changed the recipe ever so slightly, I used 6 eggs (I didn’t want to waste 2 egg yolks, I know it’s probably healthier with less yolks) and added in some bacon as I had some that needed using up in the fridge. After trying the recipe it was slightly bland, I feel it needed seasoning, so will add salt and pepper and extra garlic next time.  I will also add a handful of feta just a bit of needed cheesy zing.

Fry onion and bacon until soft and browned.

This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

Grate sweet potato and add it to frypan for a few minutes to soften.

This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

Whisk eggs and flour until smooth, then add ricotto, mix until combined.

This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

Remove sweet potato mix from heat to cool slightly.

This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

Grate zucchini, then add it along with the sweet potato mix to the egg mixture.

This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

Line a slice pan with baking paper, to prevent the slice from sticking to the pan.

This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

Pour mixture into pan and bake for 30 minutes.

This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

Spray some truss cherry tomatoes with oil and bake in oven for final 10 minutes.

This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

Allow to cool for 10 minutes before slicing.

This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

Serve with salad greens and roasted tomatoes.
This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

As I mentioned above, this was a little bland, but add in some salt and pepper, extra garlic and some fetta and it would be so much better,

Print

Zucchini and sweet potato slice

  • Author: Katrina Springer
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 5

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 4 slices shortcut bacon, finely chopped
  • 300g sweet potato, peeled, grated
  • 3 garlic cloves, crushed
  • 6 eggs
  • 1/4 cup plain flour
  • 1/2 cup ricotta
  • 250g zucchini, grated
  • 2 tablespoons fresh chives, chopped
  • 85g fetta, thinly sliced, optional
  • Salt and pepper to season
  • 240g cherry truss tomatoes
  • salad greens, to serve
  • Balsamic vinegar, to serve

Instructions

  1. Preheat oven to 180C.
  2. Grease and line a 26 x 16cm slice pan.
  3. Heat oil in a large non-stick frying pan over high heat.
  4. Fry onion and bacon for 3 minutes, or until soft and browned.
  5. Add sweet potato to pan, stir for 3-4 minutes to softened.
  6. Stir through garlic for 1 minute.
  7. Remove sweet potato mix from heat to cool slightly.
  8. In a bowl whisk the eggs and flour, then add in ricotta, whisking until just combined.
  9. Add zucchini, chives, sweet potato mix, fetta and salt and pepper to egg mixture, stir to combine.
  10. Pour the mixture into the prepared pan.
  11. Bake for 25-30 minutes or until golden and cooked through.
  12. Meanwhile, place the tomatoes on a baking tray. Spray with oil.
  13. Roast tomatoes in the oven for the final 10 minutes of slice cooking, or until just soft.
  14. Allow slice to cool for 10 minutes before slicing.
  15. Serve slice with tomatoes and salad.

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12 comments

Erica March 31, 2016 - 7:07 AM

I love the step by step photos for cooking, thank you x

Reply
Kristy March 31, 2016 - 9:21 AM

Can this be frozen?

Reply
Melissa March 31, 2016 - 11:30 AM

We love your zucchini slice at our place, so I think we might have to try this variation.

Reply
Hello April 2, 2016 - 3:16 PM

Where do I get optional? What’s the best way to thinly to thinly slice it?

Reply
Kat April 4, 2016 - 7:42 AM

For more flavour I often use a sharp natural yoghurt instead of ricotta, sour cream or milk.

Reply
Katrina - The Organised Housewife April 5, 2016 - 10:24 AM

reat idea, that would also be a really healthy option.

Reply
Ange April 7, 2016 - 10:10 AM

What can I substitute for the ricotta to make it dairy free

Reply
Yvette April 8, 2016 - 8:53 AM

On the ingredients list is “85g, thinly sliced”. What is the ingredient please? ?

Reply
Katrina - The Organised Housewife April 11, 2016 - 3:25 PM

that’s fetta Yvette, sorry about that I keep fixing it up but keeps deleting itself

Reply
Yvonne July 26, 2017 - 7:23 AM

Awesome recipes, have shared them on fb. Love anything with coconut. I haven’t really baked in 5 months after my heart operation but you have inspired me to start baking again. Yum yum! Thanks Kat

Reply
Sharon August 27, 2019 - 8:26 PM

Delicious
Can this be frozen?

Reply
Katrina - The Organised Housewife September 3, 2019 - 9:16 AM

It certainly can be Sharon! 🙂 Kat

Reply

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