Recipe Wednesday

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Easy weeknight dinner option…

Sweet Potato and zucchini slice

1 brown onion, finely chopped

2 cloves garlic, crushed

1 tablespoon dried rosemary

450g zucchini, grated (approximately 2 cups)

250g sweet potato, peeled and grated (approximately 1 cup)

1 cup (150g) almond meal

1 teaspoon baking powder

Sea salt and cracked black pepper

5 eggs, lightly beaten

¼ cup nutritional yeast or organic cheese

cherry tomatoes to top

 

OPTION EXTRAS

1 ½ cups frozen peas

2 tablespoon pesto

1 cup baby spinach

 

  1. Preheat oven to (200C) and line baking dish with parchment paper
  2. If you have a food processor you can whip up this recipe super quick by using your grater blade and grate sweet potato, zucchini, onion and garlic
  3. Mix zucchini, sweet potato, almond meal, rosemary, nutritional yeast (or organic cheese) and salt and pepper ingredients together in a large bowl
  4. Make well in the mixture, add eggs and mix well
  5. Spread evenly in baking tin (20x30cm) or whatever you have. Top with halved cherry-tomatoes
  6. Bake for 40-50 minutes. This will depend on your dish size. The slice is cooked once you insert a skewer and it comes out clean.

 

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