SWEET POTATO, ZUCCHINI & RICOTTA SLICE.
Food preparation made easy. All I do is mix nutrient dense vegetables together with a protein/ fat and bake into a slice. Voila! You have an easy, nutritious lunch ready to go for the whole week.
Prep: 15 min
Cook: 25 min
1 tbs extra-virgin olive oil
4 green shallots, thinly sliced
350g sweet potato, peeled, coarsely grated
2 garlic cloves, crushed
120g (1/2 cup) ricotta cheese
2 tbs spelt flour
250g (2 medium) zucchini, grated, moisture removed
2 tbs chopped fresh herbs such as mint, basil or chives
1. Preheat oven to 190ºC/170ºC fan-forced. Grease and line a 26 x 16cm (base measurement) baking tin.
2. Heat the oil in a large non-stick frying pan over high heat. Cook shallots and sweet potato, stirring for 3-4 minutes or until soft. Stir in the garlic and cook for 1 minute or until fragrant.
3. Whisk the eggs, ricotta and flour in a large bowl until just combined. Stir in the sweet potato mixture, zucchini and mint.
4. Pour the mixture into the prepared pan. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly.
TIP: Leftover ricotta slice will keep in the fridge for up to 4 days. Also delicious for lunch with salad leaves.
Recipe formulated for HUSTL. HEALTH.
Created by ®Chrissy Freer