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Zucchini and sweet potato slice

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  • Author: Katrina Springer
  • Total Time: 55 mins
  • Yield: 5 1x


  • 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


  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.
  • Prep Time: 15 mins
  • Cook Time: 40 mins

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