Zucchini and sweet potato slice topped with pepitas
Posted in Lunch and dinner, Recipes

This tasty nutritious slice will supply you with protein to help keep balanced blood sugar levels, and is also a good source of calcium and zinc and essential fatty acids needed for a healthy functioning immune system. This dish is perfect for dinner served with a salad or as a snack on the run.

1 medium sweet potato

5 eggs

1/4 cup light olive oil

3/4 cup wholemeal self-raising flour

1/2 cup crumbled low-fat fetta

3 grated small zucchinis

1/4 cup corn kernels

Handful of fresh basil, chopped

1 Tablespoon pepitas (pumpkin seeds)


Par steam sweet potato slices. Line square baking tin with baking paper.

Lay sweet potato out to cover baking tin.

In a large bowl whisk eggs together with olive oil.

Add feta, zucchini, corn kernels, basil and gently mix through flour.

Pour mixture over sweet potato and sprinkle with pumpkin seeds.

Place in 180*C oven for around 40 min until cooked through and golden brown.

Serves 6.