To me it’s zucchini, to others courgette. No matter what it’s called, the action- packed zucchini can be cooked in a hundred wholesome and tasty ways. Zucchini can be steamed, boiled, grilled, stuffed and baked, barbecued, fried or shredded raw, it’s your choice.
There are heaps of ways to cook this little squash and making them into slices is really easy. I like these cold.
Zucchini Slices with Sweet Potato
Ingredients
- 2 tsp olive oil
- 1 large brown onion, finely chopped
- 300g sweet potato, peeled, coarsely grated
- 2 garlic cloves, crushed
- 4 eggs
- 2 egg whites
- 40g (1/4 cup) plain flour
- 125g (1/2 cup) reduced-fat fresh ricotta
- 250g zucchini, grated, moisture removed
- 2 tbs chopped fresh chives
- 2 tbs chopped fresh continental parsley
- 240g cherry tomatoes
Method
- Heat oven to 180C. Grease and line a 26 x 16cm (base measurement) slice pan.
- 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.
- 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. Slice two or three tomatoes into small pieces and stir into the mixture
- Pour the mixture into the prepared pan. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly.
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While that’s cooking, place the rest of the tomatoes on a baking tray. Spray with olive oil. Roast for 10 minutes or until just soft.
