Zucchini and Sweet Potato Slice

Zucchini and Sweet Potato Slice

This easy-to-make Zucchini and Sweet Potato Slice will become a favourite in your household. This vegetable slice makes the perfect light meal and you can switch up the vegetables to change the flavour up.

4.47 from 76 votes

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Category: Vegetarian

Cuisine: Western

Keyword: baked slice, dinner, mains, vegetarian

Prep Time: 50

Cook Time: 40

Total Time: 1 30

Servings: people

Calories: 357kcal

Author: Vanessa Gengaroli

Ingredients

1.6 lbs sweet potatoes peeled and coarsely grated
1.3 lbs zucchini coarsely grated
4 eggs
1 cup almond flour
2 garlic cloves minced
2 tablespoons fresh chives roughly chopped
Pinch of sea salt
Pinch of black pepper
7 oz feta crumbled
1 teaspoon chili flakes

US Customary - Metric

Instructions

Pre-heat oven. Pre-heat oven to 355 F |180 C.
Remove excess water. Place the shredded zucchini on a few sheets of paper towel and sprinkle 1 teaspoon salt over the top. Leave for 20-30 minutes. The paper towel will absorb the moisture and then the zucchini is ready to use in the recipe.
Prepare mixture. Add all ingredients to a large mixing bowl and mix until well combined. Spoon mixture into a baking dish lined with baking paper.
Bake. Place in the oven and cook for approximately 35-40 minutes until set and golden on top.
Serve. Let it cool for a few minutes and then slice to serve.

Notes

To make dairy free - omit the fetta

To make nut free - add 1/3 coconut flour (instead of the almond meal) and add an extra egg (so 5 in total)

VARIATIONS

Using other vegetables - you can use other vegetables, like carrot, corn, peas, and onion. Just make sure you keep the total weight similar.

Sundried tomatoes - add a handful of sundried tomatoes

Bacon - slice up some rashes of bacon and add to the slice mix before cooking.

Herbs - you can substitute the chives with parsley or basil.

Nutrition