Recipe Of The Week - Sweet Potato & Zucchini Slice

Who doesn't love the humble zucchini slice? It's filling, tasty and fairly cheap and easy to make. Left-overs make quick and easy lunches and can be frozen in portions for convenience. This is our version with the edition of sweet potato, crispy bacon and pine nuts for some extra flavour. 

Sweet Potato & Zucchini Slice

Ingredients:

1 Tbls olive oil
1 leek, finely chopped
2 cloves of Garlic, finely chopped
2 tbls pine nuts
2 tbls flat leaf parsley, chopped
1 tsp vegetable stock powder
150g Bacon, rind removed and chopped. 
350g Zucchini, grated
250g Sweet Potato, grated
1 cup baby spinach
½ cup grated parmesan
½ cup grated cheddar
1 cup SR Flour
Sea salt
Cracked Pepper
6 Eggs, lightly beaten
½ cup Sour Cream

Method:

Preheat oven to 180°C. 

In a small bowl beat the eggs with the parmesan, parsley, cheddar, sour cream and vegetable stock. Heat the olive oil in a fry pan over high heat. Add the leek, garlic, bacon and pine nuts cook for 4–5 minutes or until lightly golden, careful not to burn the nuts. Meanwhile, grate the zucchini and sweet potato into a large bowl with the baby spinach and add the bacon mixture, mix well to combine. 

Make a well in the centre, add the eggs and sour cream mixture and mix well. Add the four, salt and pepper and mix well to incorporate all of the four. The mixture should be quite thick at this stage. 

Spoon into a lightly greased 2-litre-capacity loaf tin lined with non-stick baking paper. Bake for 1 hour or until golden and a skewer inserted comes out clean. Allow to cool slightly before serving.

Serve with a side salad of leafy greens, feta and balsamic dressing. Serves 6.

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Madonna Gott