1 brown onion, finely chopped
2 cloves garlic, crushed
1 tbsp dried rosemary
450g zucchini, grated (approximately 2 cups)
250g sweet potato, peeled and grated (approximately 1 cup)
1 cup (150g) almond meal
1 tsp baking powder
Sea salt and cracked black pepper
5 eggs, lightly beaten
1/4 cup nutritional yeast or organic cheese
Cherry tomatoes to top
EXTRA OPTIONAL INGREDIENTS
1½ cups frozen peas
2 tbsp pesto
1 cup baby spinach
WHAT TO DO
Preheat oven to 400°F (200°C) and line baking dish with parchment paper.
If you have a food processor you can whip up this recipe super quick by using your grater blade and grate sweet potato, zucchini, onion and garlic.
Mix zucchini, sweet potato, almond meal, rosemary, nutritional yeast (or organic cheese), baking powder and salt and pepper ingredients together in a large bowl.
Make well in the mixture, add eggs and mix well.
Spread evenly in baking tin (20cm x 30cm), or whatever you have. We used our loaf dish. Top with halved cherry tomatoes.
Bake 40-50 minutes. This will depend on your dish you used, the slice is cooked once you insert a skewer and it comes out clean.