• Serves 6
  • 20 minutes
  • Difficulty Easy
  • 9 Ingredients


one of the TASTE mags top recipes – I think it needs more taste to be honest, so add your own herbs, seasoning, etc, or it tastes a bit one dimensional!

Ingredients (serves 6)

  • 2 tbs olive oil
  • 1 large brown onion, finely chopped
  • 300g sweet potato, peeled, coarsely grated
  • 2 garlic cloves, crushed
  • 6 eggs ( can opt to just use whites of two if you wish)
  • 40g plain flour (or a wee bit more if the mix is too mushy, remember the ricotta strengthens)
  • 125g reduced fat ricotta
  • 250g zucchini, grated, moisture removed
  • 2 tbs each of flat leaf parsley and chives


  1. Preheat oven to 180c Grease and line a 26x16cm slice pan.
  2. Heat the oil in a large non stick fry pan over high heat, and cook the onion, stirring for 3 minutes or until soft. Stir in the garlic for 1 minute or until aromatic.
  3. Whisk the eggs, and flour in a large bowl until mixture is smooth. Whisk in ricotta until just combined. Stir in the sweet potato mixture, zucchini, herbs, season.
  4. Pour the mixture into the pan. Bake for 30 minutes until golden and cooked through. Set aside to cool slightly
  5. Serve the slice with tomatoes, scattered with extra parsley and rocket

  • This looks tasty and healthy I’ll just add a little more seasoning!


  • I made this one yesterday. As I thought it wouldn’t be enough I used around 500gm sweet potato and also added a parsnip and an extra egg and we ate it with the 5 of us.
    For taste I added a royal amount of black pepper, hymalayan sea salt, an extra glove a garlic and 2 spoon of pesto. I used a diary free smoked sesame spread instead of the ricotta and chickpea flour instead of plain flour. I did it all in the blender and didn’t remove moisture from the zucchini. It worked out well.


  • Is there any dairy free cheese you can use that works similar to ricotta? I know Liddells make some dairy free cheeses.

    • Yes there is a soft cheese on the market from the brand Sheese, you can buy it at Woolies. You can also substitute ricotta with tofu and you can make a diary free ricotta with nuts (1 cup macadamia nuts, 1 cup cashew nuts, 1/2 teaspoon sea salt, 1 juiced lemon, 1/2 cup water)


  • Nice one, I must try it. One of my kids is on diary free diet and 3 on gluten free diet so I would make it without the ricotta, maybe add some soaked and blended cashews and use lentil flour instead of plain flour.


  • Great lunch or dinner meal or even better for kids lunchbox


  • Looks great and love the ingredients in this recipe i cant say ive ever tried to add sweet potato before


  • So beautiful!! It looks so yummy.


  • This slice is a great way of serving veggies to all ages. Wondering if this could be served cold for lunches or re-heated for later.


  • Looks awesome thankyou


  • Beautiful recipe. It looks delicious. Thank you.


  • My grandchildren would love these


  • Saw this just in time when I was looking for a new recipe.. lol..Thanks.


  • Zucchini one of my favourites. Will try this and add the extra flavours as you suggested.

    • Same my favourite too and sweet potato is yummy as well


  • Thank you for this, really need recipes for sweet potatoes.

    • Finally got around to making this and went down well here.


  • This would be good for school lunch leftovers.


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