Light bread with zucchini and sweet potato

Instructions

1. Preheat oven to 180°C. Place baking paper in a baking tray with a diameter of 23 cm. Heat the olive oil in a pan over medium heat; Stew the onion, garlic and chopped rosemary for 3-4 minutes or until golden. Transfer to a large bowl.
2. Add 1/2 tsp salt to the grated zucchini. Mix. After 20 minutes, squeeze excess liquid out of the zucchini with your palms. Add zucchini to the onion; add the sweet potato, flour, parmesan, nutmeg, and pepper; Stir to mix. Add the eggs, milk, and dried tomatoes; Stir until combined. Transfer the mixture in the pan; And arrange rosemary on top.
3. Bake the bread for 50 minutes or until a skewer inserted in the center comes out clean. Serve with seasoned butter, cream cheese, or goat cheese.

• Servings : 8
• Ready in : 80 Minutes
• Course : Lunchbox Menus, Main courses
• Recipe Type : beef, Breads, Finger foods, Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Dried tomatoes, Garlic, Ground black pepper, Nutmeg, Olive oil, Onion, Parmesan cheese, Rosemary dry, Spelt flour, Yogurt, Zucchini, Сладък картоф