Food & Wine
Zucchini and sweet potato vegetable slice
This diabetes-friendly zucchini and sweet potato vegetable slice will become your go-to healthy savoury snack. The recipe was developed by Anne Debenham, co-founder of The Biting Truth and one of the leading dietitians at Hit 100, Australia’s only meal delivery service catering specifically for the increasing number of people living with diabetes (Type 2, Type 1 and Gestational) and pre-diabetes.
Serves: 4
Ingredients:
- 2 large sweet potatoes, peeled and cut into 3cm cubes
- ¼ cup olive oil
- 1 brown onion, finely chopped
- 1 tablespoon paprika
- 1 egg
- 2 tablespoons wholemeal flour
- 120mL skim milk
- 3 small zucchini, grated
- 75g low fat feta, crumbled
- ½ can asparagus spears, drained (212.5g)
- pepper, to season
Method:
- Preheat oven to 190°C (170°C fan forced)
- Boil, steam or microwave the sweet potato until just tender, drain and set aside to cool.
- Heat the oil in a large non-stick frying pan over high heat. Saute the onion for 2-3 minutes, or until soft. Stir in the paprika for 1 minute. Remove from heat and set aside.
- In a large bowl whisk together the flour and eggs. Then whisk the milk into the mixture until combined.
- Add the zucchini and feta to the flour mixture along with the onion and sweet potatoes, stirring gently to combine.
- 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.
- Bake for 35-40 minutes, or until golden and cooked through. Set aside to cool slightly.
- Cut into 7 slices, add pepper to season and enjoy.
Recipe courtesy of Hit100.
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