Step 1 Preheat oven to 180C. Grease and line a 26 x 16cm (base measurement) slice pan. Step 2 Heat the oil in a large non-stick frying pan over high heat. Cook the leek 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. Step 3 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. Season. Step 4 Pour the mixture into the prepared pan. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly. Original Source: Adapted from TasteIngredients
Instructions
Notes
Sweet Potato Zucchini Slice
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