Sweet potato and zucchini healthy strata bake #vegetarian #kidfriendly

Ideal for breakfast and incredible in the lunchbox, this yam and zucchini solid layers prepare is jam stuffed loaded with veggies. Child and cooler well disposed. Incredible approach to begin the day with additional veggies!

Every last bit of it has been supplanted with meagerly cut yam and zucchini and as a little something extra, there are even corn and peas in there! That is a major advance towards the 5 every day veggies we ought to have! What's more, it's intended for breakfast time.

In case you're searching for an approach to expand the protein you're giving the children at either breakfast or lunch, this is an ideal way. Truth be told with this numerous veggies, it additionally makes a wonderful supper for quite a long time when you need something fast and simple. I freeze in parcels and defrost varying. I either leave it in the ice chest to defrost or on the off chance that we need supper in a rush, I rapidly microwaveit.

Also Try Our Recipe : HEALTHY BAKED FALAFEL (GLUTEN-FREE & VEGAN)

Ingredients

500 grams sweet potato, peeled and thinly sliced
one zucchini, thinly sliced
1/2 cup frozen corn
1/2 cup frozen peas
8 eggs, lightly beaten
1/2 cup cream
1 cup grated tasty cheese
1 tsp fresh thyme

Instructions

Preheat oven to 180 / 355F degrees.
Thinly slice the sweet potato. Steam, boil or even bake until just tender- you want it bendy- not smushy!
In the base of a 20cm square cake tin, place a thin layer of the sweet potato followed by 1/4 cup frozen peas and 1/4 cup frozen corn.
Top with a layer of zucchini.
Repeat.
Mix the eggs with the cream and 1/2 cup of the cheese in a jug.
Pour over the veggies in the cake tin.
Top with 1/2 cup cheese and the thyme.
Bake at 180/355F degrees for 25-30 minutes or until golden and set. Cool for 5 minutes before serving.
You can freeze in slices. And defrost overnight in the fridge before putting in the lunchbox.