Easy Sweet Potato and Zucchini Slice

The humble zucchini slice is a versatile yet simple recipe base for a lunch, dinner or snack the whole family will enjoy. By packing in four different grated vegetables and opting for wholemeal flour, each serve of this tasty slice provides a generous 4g of fibre. Equally amazing hot or cold, serve this slice as a main with a fresh side salad or pack leftovers for a fast fuss-free lunch the next day.

Serves 6

Ingredients:

• 1 tbsp extra virgin olive oil

• 1 brown onion, grated

• 250g sweet potato, grated

• 250g zucchini, grated (squeeze out moisture)

• 1 carrot, grated

• 1 garlic clove

• 6 eggs

• 1/2 cup wholemeal flour

• 1 cup ricotta/cottage cheese

• 1 tbsp fresh chives, finely chopped

Method:

1. Preheat the oven to 180°C.

2. Heat the olive oil in a large fry pan over a medium-high heat. Add the onion and cook, stirring for 2 minutes or until soft.

3. Stir in the grated sweet potato and garlic and cook for 3 minutes or until aromatic.

4. In a large bowl, whisk the eggs and wholemeal flour until smooth.

5. Whisk in the cheese, then stir in the sweet potato mixture, grated carrot, zucchini and chives.

6. Pour the mix into a baking pan lined with baking paper.

7. Bake for 25 minutes or until golden and cooked through.

8. Set aside to cool slightly before serving.