February 25, 2017
This is the perfect recipe for kid lunch boxes : It contains eggs, so protein to keep them full and vegetables that you can easily hide if you have a picky eater :)
It is also great for summer as you can serve it with a nice garden salad and a slice of bread.
400g sweet potato, peeled, grated
300g zucchini, grated
40g plain flour
200g plain full cream yoghurt
2 tablespoon olive oil
2 tablespoons fresh basil, chopped
2 tablespoons fresh mint, chopped
Butter or coconut oil for the pan
3 garlic cloves, crushed
1 brown onion, finely chopped
Salt and pepper to season
Preheat your oven to 180 degrees C.
Grease and line a slice pan with butter or coconut oil
Heat olive oil in a large non-stick frying pan over medium heat.
Add grated zucchini and sweet potato to pan, stir for a couple of minutes
Remove the mixture from the pan to cool slightly.
In a large mixing bowl, whisk the eggs and then add the flour. Mix well.
Then add the ricotta and yoghurt whisking until just combined.
Add the zucchini and sweet potato, mint, basil to egg mixture, stir to combine.
Pour the mixture into the pan and bake for 25-30 minutes or until a knife comes clean
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