Zucchini and Sweet Potato Slice

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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.

Four pieces of Zucchini and Sweet Potato Slice stacked on top of each other.

This vegetarian slice is a great recipe to add to your weekly meal planning as it is super easy to make and you can make extra which you can freeze.

You can also add in or substitute other vegetables as long as you keep the total vegetable quantity the same. It also works well either hot or cold and makes a great lunchbox addition.

If you are looking for other vegetarian recipes then try these Zucchini and Sweet Potato Fritters or these Quinoa Fritters.

WHY YOU WILL LOVE THIS VEGETABLE SLICE

Allergy and intolerance friendly – this recipe is suitable for people with gluten & dairy allergies & intolerances and you can also make it nut free.

Freezer Friendly – you can store any leftovers in your freezer.

Healthy wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.

INGREDIENTS YOU NEED

  • Sweet potato
  • Zucchini
  • Eggs
  • Almond flour
  • Garlic
  • Chives (or you can substitute parsley or basil)
  • Sea salt
  • Black pepper
  • Feta
  • Chili flakes

SUBSTITUTIONS & VARIATIONS

  • Dairy free – to make dairy free you can simply omit the feta. You don’t need to adjust any other of the ingredients or cooking time.
  • Nut free – substitue the almond flour with 1/3 cup coconut flour and add an extra egg, so you use 5 in total.
  • Other vegetables – you can use other vegetables, like carrot, corn, peas, and onion. Just make sure you keep the total weight similar.
  • Sundried tomatoes – adding some sundried tomatoes is great.
  • Bacon – slice up some rashes of bacon and add to the slice mix before cooking.
  • Other herbs – you can substitute the chives with parsley or basil.

RECIPE TIPS & FAQS

How can I make it nut free?

If you are wanting a nut free version, then simply add 1/3 coconut flour (instead of the almond meal) and add an extra egg (so 5 in total).

How can I make this slice dairy free?

You can omit the feta to make this dairy free

What is the best way to store?

This recipes freezes really well so you can freeze any leftovers. Just cut into your desired slices and freeze in an airtight container or ziplock bags.

How do I get rid of the excess liquid from the zucchini?

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.

Top down view of the cooked veggie slice.

Looking for other zucchini recipes? Try these:

Zucchini and Sweet Potato Fritters

Zucchini Pasta with Tuna and Tomato Sauce

Pumpkin and Zucchini Fritters

Zucchini and Walnut Loaf

Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

Zucchini and Sweet Potato Slice

Vanessa Gengaroli
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
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Course Vegetarian
Cuisine Western
Servings 6 people
Calories 357 kcal

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

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

Serving: 1sliceCalories: 357kcalCarbohydrates: 33gProtein: 16gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 139mgSodium: 491mgPotassium: 735mgFiber: 7gSugar: 10gVitamin A: 17797IUVitamin C: 21mgCalcium: 273mgIron: 3mg
Keyword baked slice, dinner, mains, vegetarian
Tried this recipe?Let us know how it was!

34 Comments

  1. 5 stars
    Yum!!!! Thank you so much for sharing <3 I used to make an identical version which used wheat flour (before finding out I was gluten intolerant), so I was incredibly excited to find this recipe 🙂 I will definitely make them again xxoo

  2. I live in Australia and buy my feta directly from the Deli by weight, could you please tell me how much weight is in a packet of feta? I am dying to try this recipe.

  3. Yum yum yum! I followed the recipe. Adding the optional feta and chilli flakes, which should be mandatory IMO 😉. I used the coconut flour and 5 eggs, but swapped the chives for 3 tblsp of finely diced red onions and because I adore garlic, I used 4 cloves instead of 2. It was so scrummy! And I have lots of leftovers for lunch tomorrow. Bonus! Thanks for a great recipe.

  4. 5 stars
    This recipe worked great. I didn’t have sweet potato on hand so used carrots and white potato, but it still worked. Also used sun dried tomatoes as my optional extra. This is brilliant as a healthy snack for kids

    1. Made this recipe this afternoon using coconut flour and ingredients as listed. Not really to my taste far too sweet unfortunately. The real problem however was the additional cooking time required to try to get a dry bake. It was moist and crumbly cooking when cut having been left to cool despite allowing at least an extra 20 minutes 5 minutes at a time. Maybe I just didn’t dry the zucchini sufficiently.

  5. I love this recipe, thank you! I usually use around 400-500g sweet potato, two zucchini and six eggs. Also sometimes add nutritional yeast flakes or sundried tomatoes for extra flavour. ?

  6. 5 stars
    This recipe worked great. I didn’t have sweet potato on hand so used carrots and white potato, but it still worked. Also used sun dried tomatoes as my optional extra. This is brilliant as a healthy snack for kids

        1. This was a great recipe. Easy to make and delicious. Wondering if i can throw in other veggies like corn, carrots and cherry tomatoes etc.

          1. Hi Yash, I haven’t tried it with other veggies, but I reckon you could add corn and grated carrot. I am thinking the tomato will bring more liquid to the recipe. So you have to try it and see.

    1. Delicious thanks. I added a little onion. I would probably recommend squeezing some of the juice out of the zucchini mixture. We made about 15 slices…very tasty. We added the feta and the chilli flakes.

4.47 from 76 votes (71 ratings without comment)

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