Zucchini and Sweet Potato Slice
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