Easy zucchini and sweet potato slice

Whip up this easy slice next time you feel like something light and delicious for lunch, dinner or even a snack. This version is vegetarian, but you can add sliced ham or cooked bacon pieces if you want to add a little salty flavour. Instead of using cheddar cheese, which is popular with most slices like this, this version uses ricotta for a lighter finish. Try serving warm with a fresh and simple salad on the side.

Ingredients

• 2 teaspoons olive oil
• 1 large brown onion, finely chopped
• 300g sweet potato, peeled, coarsely grated
• 2 garlic cloves, crushed
• 4 eggs
• 2 egg whites
• 1/4 cup plain flour
• 1/2 cup fresh ricotta
• 250g zucchini, grated, moisture removed
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh continental parsley
• 240g cherry truss tomatoes

Method

1. Preheat oven to 180C. Grease and line a 26 x 16cm slice pan.

2. Heat the oil in a large non-stick frying pan over high heat. Cook the onion, stirring, for 3 minutes or until soft. Stir in the sweet potato for 3-4 minutes or until soft. Stir in the garlic for 1 minutes or until aromatic.

3. Whisk the eggs, egg whites and flour in a large bowl until smooth. Whisk in ricotta until just combined. Stir in the sweet potato mixture, zucchini, chives and parsley. Season.

4. Pour the mixture into the prepared pan. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly.

5. Meanwhile, place the tomatoes on a baking tray. Spray with olive oil. Roast for 10 minutes or until just soft. Serve the slice with tomatoes, scattered with extra parsley.