Zucchini and Sweet Potato Slice

So, I’ve recently reignited my Pinterest addiction and have happily spent my time pinning just about everything I find. Unlike the previous times I’ve used Pinterest however, I’m actually trying out the things I’ve saved (and not just drooling over the pretty pictures). Which brings us to today’s post – a delicious little recipe I found in Taste magazine. Read on for a step-by-step of the recipe and to find out about my current zucchini obsession. If you’d like to indulge in my Pinterest addiction with me, feel free to click here and check out my boards. You can also find the original recipe here on the Taste website.

~The Zucchini Obsession~

It’s not so much that I’m obsessed with zucchinis, as the fact that I’m in a position where I need to eat a lot of them (read: A LOT). Earlier this year, we planted a veggie garden and after taking a few months to grow, BOY did that plant start sprouting zucchinis left, right, and centre! So, since then, I’ve learned two things:

  1. A variety of recipes to cook zucchinis in.
  2. Zucchinis are spiky. The leaves, the stems, the zucchini itself – they’re covered in spiky, prickly thorns!


~The Recipe~ (from Taste Magazine)


  • 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 reduced-fat fresh ricotta
  • 250g zucchini, grated, moisture removed
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh continental parsley
  • 240g cherry truss tomatoes (these aren’t used in the slice, but are cooked separately and served with it)

Zucchini and Sweet Potato Slice

  1. Preheat oven to 180°C. Grease and line a 26 x 16cm (base measurement) 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 minute 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.
  6. Serve the slice with tomatoes, scattered with extra parsley.


If you try this recipe and love it as much as I did, I’d love to know! Do you know of any other zucchini recipes (help me out guys)? Drop me a comment below!