The last dish we made in the South Arm Community Kitchen is a nourishing slice of Zucchini and Sweet Potato Loaf.

This Zucchini and Sweet Potato Loaf can be made in bulk, freeze and reheat for later consumption. It makes a great lunchbox item. The vegetables will fool the fussiest eaters.

Ingredients

• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 1 tablespoon dried rosemary
• 2 cups grated zucchini (squeezed out excess liquid)
• 1 cup grated sweet potato (peeled)
• 1 cup almond meal
• 1 teaspoon baking powder
• sea salt and cracked black pepper to taste
• 5 eggs, lightly beaten
• 1/2 cup grated cheddar or Parmesan cheese
• cherry tomatoes for garnish

Extra Optional Ingredients

• 4 slices of dried tomatoes, rehydrated and chopped
• 1 1/2 cups frozen peas
• 2 tablespoons pesto
• 1 cup baby spinach

Source: this recipe is adapted from Food Matters

Instructions

Preheat the oven to 400F. Grease or line a loaf pan or baking dish with parchment paper. We added sun dried tomatoes for the extra optional ingredients. Minoo dehydrated tomatoes in summer when they are abundance. Rehydrate the dried tomatoes in water.

Grate and chop the vegetables.

Mix zucchini, sweet potato, almond meal, rosemary, cheese, baking powder, salt and pepper together in a large bowl. Make a well in the mixture, add beaten eggs and mix well.

Spread evenly in a greased loaf pan or baking dish.

Top with halved cherry tomatoes. Bake for 40 to 50 minutes. This will depend on the pan you used. The loaf is cooked when a skewer inserted in the center comes out clean.

We served the Zucchini and Sweet Potato slice with a yogurt dip. The ingredient for the yogurt dip: — 1 to 1 1/2 cups plain or Greek yogurt — half a cucumber, grated — 3 green onions, chopped — 2 cloves garlic, fined minced — dried mint, salt and pepper for seasoning

Combine the yogurt, cucumber, green onions and garlic in a medium bowl. Stir to combine.

Season with dried mint, salt and pepper to taste.