Skip to content

Layered mixed potato bake

3 serves of vegetables in each serve

Preparation time: 25 minutes

Cooking time: 75 minutes

Serves: 8

  3 serves of vegetables per serve

Diet and Allergies:

, ,

Ingredients

Olive oil spray
2 large potatoes, peeled & thinly sliced lengthways
1 large sweet potato, peeled & thinly sliced lengthways
2 zucchinis, thinly sliced lengthways
½ cup frozen corn kernels
½ cup frozen peas
8 eggs, lightly beaten
½ cup reduced-fat milk
½ cup reduced-fat Ricotta
½ cup reduced-fat tasty cheese, grated
1 tsp fresh thyme, leaves picked

Method

Preheat oven to 180°c. Line and spray a 20cm square cake tin with olive oil.

Steam the sweet potato and potato until just tender.

In the base of the cake tin, layer half of the sweet potato followed by half of the potato, then ¼ cup frozen peas and ¼ cup frozen corn. Top with a layer of half the zucchini. Repeat.

Mix the eggs, milk, ricotta and ¼ cup of the cheese in a jug. Pour over the vegetables. Top with remaining grated cheese and the thyme.

Bake for 25-30 minutes or until golden and set.  Cool for 5 minutes before serving.

Tip
You can freeze in slices and defrost overnight in the fridge before putting in the lunch box.

Share recipe:

You might also like:

Zucchini Muffins_004

Zucchini muffin

Pea, zucchini and pesto risoni with chicken in a large white bowl with a fork and spoon for serving on the side.

Pea, zucchini and pesto risoni with chicken

Six baked fried rice muffins on baking paper served on a white cutting board with two glass bottles of milk with straws to serve in the background.

Fried rice muffins