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Zucchini & Potato Slice - LBS51

Try out this easy zucchini and potato recipe.... it is great for lunches, picnics or a quick snack.


Total Time: 1 hr.  Serves: 4 



You will need:

Lamb Brand Lentil Mix, 200g

Lamb Brand Potato Mix, 2 x 120g

Lamb Brand Plain Flour, 40g

Lamb Brand Table Salt

Lamb Brand Ground Black Pepper

Zucchini, 250g (grated & moisture removed)

Cherry tomatoes, 175g (chopped)

Fresh ricotta, 125g

Eggs, 4

Egg whites, 2

Garlic cloves, 2 (crushed)

Onion, 1 (finely chopped)

Fresh chives, 2 tbsp (chopped)

Fresh parsley, 2 tbsp (chopped)

Olive oil, 2 tsp

Baby rocket leaves, to serve

Balsamic vinegar, to serve

All you have to do is:

1.Preheat oven to 180C. Grease and line a 26 x 16cm (base measurement) slice pan.

2.Prepare the potato mash as per packet instructions and set aside.

3.Wash thoroughly the lentil mix and bring to boil, then simmer until tender and drain.

4.Heat the oil in a large non-stick frying pan over high heat and cook the onion, stirring, for 3 minutes or until soft.

5.Stir in the garlic for 1 minute or until aromatic.

6.Whisk the eggs, egg whites and flour in a large bowl until smooth. 

7.Whisk in ricotta until just combined. Stir in the potato mash together with the onions and garlic mixture, lentils, zucchini, chives and parsley.

8.Pour the mixture into the prepared pan. 

9.Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly.

10.Meanwhile, slice the tomatoes and add to the rocket leaves. Drizzle with balsamic vinegar.

11.Serve along with a zucchini and potato slice.