Recipe Zucchini Sweet Potato

170g sweet potato grated and drained.

Recipe zucchini sweet potato. Add homemade tomato sauce the cooked zucchini salt and pepper. Fresh rosemary chopped or 1 tsp dried. Spoon into a lightly greased 2 litre capacity loaf tin lined with non stick baking paper.

Bake for 1 hour or until golden and a skewer inserted comes out clean. Add the zucchini and season the vegetables to taste with salt and pepper. Cook for more 3 5 minutes.

Just like the sweet potato use your hands or a muslin cloth to squeeze out as much excess water. Add the zucchini together with the ground cumin ground coriander turmeric paprika red pepper flakes tomato tomato paste and the cup of hot water. 1 red bell pepper cut into strips.

Reduce heat to medium low. Cook 2 to 3 minutes stirring occasionally until zucchini are tender. Place in a large bowl with the zucchini sweet potato parmesan flour salt and pepper and mix to combine.

Increase heat to medium high. Stir zucchini into the sweet potato mixture. 1 small or large onion cut into fourths and sliced.

To tsp. 1 large sweet potato peeled and chopped. Cook and stir until brown sugar caramelizes on surface of the sweet potato cubes 5 to 7 minutes.