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Recipe from Hit 100.
Zucchini and sweet potato vegetable slice recipe
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Serves: 7
Ingredients
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What to do
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Pre heat oven to 190°C (170°C fan forced).
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Boil, steam or microwave the sweet potato until just tender. Drain and set aside to cool.
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Heat the oil in a large non-stick frying pan over high heat. Sauté the onion for 2-3 minutes, or until soft. Stir in the paprika for 1 minute. Remove from heat and set aside.
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In a large bowl whisk together the flour and eggs. Then whisk the milk into the mixture until combined.
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Add the zucchini and feta to the flour mixture along with the onion and sweet potatoes, stirring gently to combine.
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Gently pour the mixture into an ovenproof dished lined with baking paper or lightly greased. Arrange the asparagus spears on top and sprinkle with any remaining feta.
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Bake for 35-40 minutes, or until golden and cooked through. Set aside to cool slightly.
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Cut into 7 slices and add pepper to season.
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