Zucchini And Sweet Potato Slice Recipe
Looking for a healthy, hearty, and satisfying dish that works just as well for lunchboxes as it does for a light dinner? This Zucchini and Sweet Potato Slice is the perfect solution. Packed with vegetables, full of flavor, and incredibly easy to prepare, it’s a fantastic way to sneak more veggies into your meals.
Why You’ll Love This Recipe
- ✅ Nutritious: Loaded with zucchini, sweet potato, and eggs—this slice is naturally rich in fiber, vitamins, and protein.
- ✅ Versatile: Serve it warm or cold. It’s ideal for breakfast, brunch, school lunches, or a quick weeknight dinner.
- ✅ Easy to make: Just mix, pour, and bake—no complicated steps involved.
- ✅ Kid-friendly: Mild in flavor and soft in texture, it’s a great way to encourage little ones to eat their veggies.
Ingredients
- 2 medium zucchinis, grated
- 1 medium sweet potato, peeled and grated
- 1 small onion, finely chopped
- 3/4 cup grated cheddar cheese (optional for extra flavor)
- 1/2 cup self-raising flour (or substitute with whole wheat flour + 1 tsp baking powder)
- 5 large eggs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: 1 teaspoon dried herbs (oregano, thyme, or basil)
- Optional: Chopped parsley or spring onions for garnish
Instructions
- Preheat your oven to 180°C (350°F) and line a rectangular baking dish (approx. 8×10 inch) with baking paper.
- Prepare the veggies: Grate zucchini and sweet potato. Squeeze excess moisture from the zucchini using a clean kitchen towel or paper towels.
- Combine ingredients: In a large bowl, mix grated zucchini, sweet potato, chopped onion, cheese, and flour. Stir until well combined.
- Add wet ingredients: Whisk the eggs with olive oil, salt, pepper, and herbs. Pour over the veggie mix and stir thoroughly.
- Bake: Pour the mixture into your prepared baking dish. Smooth the top and bake for 35–40 minutes, or until the slice is golden and set in the center.
- Cool and serve: Allow to cool slightly before slicing. Serve warm or cold with a fresh side salad or some Greek yogurt on the side.
Tips and Variations
- Make it gluten-free: Use gluten-free self-raising flour or almond flour with a pinch of baking soda.
- Add protein: Toss in some cooked and crumbled bacon, chopped cooked chicken, or chickpeas.
- Cheese swap: Try feta or parmesan instead of cheddar for a different flavor twist.
- Spice it up: Add a pinch of chili flakes or smoked paprika for a little heat.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. This slice also freezes well—wrap individual portions and freeze for up to 2 months. Simply reheat in the oven or microwave before serving.
This Zucchini and Sweet Potato Slice is the definition of a wholesome, adaptable recipe. It’s a reliable staple for busy families, meal preppers, and veggie lovers alike. Whether you’re packing it into lunchboxes or enjoying it with a salad on a warm evening, it’s sure to become a household favorite.
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