Ingredients
Main Ingredients
- 1.1 lb / 500g zucchini (approx 2 large)
- 5 large eggs
- 1 small onion – finely diced
- 1 cup grated cheddar or grana padano cheese
- 1 cup chickpea flour
- ¼ cup extra virgin olive oil
- 1 handful chopped parsley
- 1 teaspoon baking powder
- Salt and black pepper to taste
Instructions
- Grate the Zucchini: Using a box grater, grate the zucchini until you have about 3 cups. Add a good pinch of salt to the grated zucchini and set it aside to draw out excess moisture.
- Prepare Egg Mixture: Whisk the eggs in a large bowl until smooth. Preheat your oven to 340℉ (170℃) during this step.
- Add Flavor Ingredients: To the whisked eggs, add the finely diced onion, chopped parsley, extra virgin olive oil, grated cheese, and a good pinch of salt and black pepper. Stir thoroughly to combine all ingredients evenly.
- Squeeze Out Excess Water: Take big handfuls of the grated zucchini and squeeze out all the excess water. Work in batches until all zucchini is well drained, then add the zucchini to the egg mixture. Discard the released water.
- Add Dry Ingredients: Gently fold the chickpea flour and baking powder into the zucchini mixture, ensuring there is no flour settling at the bottom of the bowl. Mix just until incorporated.
- Prepare Baking Tray: Line a rectangular baking tray (about 11×9 inches / 28×23 cm) with parchment paper. Pour in the zucchini batter and tap the tray on the countertop to remove air bubbles. Use a spatula to flatten and level the top evenly.
- Bake: Place the tray in the preheated oven and bake for 30 to 35 minutes, until the top turns lightly golden brown. Test doneness by inserting a toothpick in the center; it should come out clean and dry. Remove from oven and allow to cool in the pan for 10 minutes.
- Serve: Slice the zucchini slice into 8 pieces and serve either hot or cold. Enjoy as a snack, light meal, or packed lunch option.
Notes
- You can substitute cheddar with grana padano or other hard cheeses depending on preference.
- Make sure to squeeze out as much water as possible from the zucchini to prevent a soggy slice.
- Chickpea flour is used here for added protein and gluten-free benefits. Regular flour can also be substituted.
- Store leftovers wrapped in the refrigerator for up to 3 days; it reheats well in an oven or microwave.
- Adding fresh herbs like parsley adds brightness but can be omitted or replaced with chives or basil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
