Galette de courgettes (recette végétarienne saine)

Ingrédients

• 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 flour - I've used chickpea flour
• 1/4 cup extra virgin olive oil
• 1 handful chopped parsley
• 1 teaspoon baking powder
• Salt and black pepper to taste

Préparation

1. 1

   Grate the zucchini’s with a box grater, you should have about 3 cups once grated. Add a good pinch of salt and leave it on the side for now

2. 2

   In the meantime whisk the eggs in a large bowl and preheat oven to 340℉/170℃

3. 3

   Then add the onion, parsley, olive oil, cheese and a good pinch of salt and pepper and stir together

4. 4

   Grab a big handful of the grated zucchini and squeeze out all the excess water. Work in batches for all of the zucchini then add them to the mixture and stir together - you can discard the released water

5. 5

   Add the flour and baking powder and gently fold into the mixture, making sure there is no flour left at the bottom of the bowl

6. 6

   Line a rectangle baking tray (about 11x9 inches / 28x23cm in size) with parchment paper. Pour in the zucchini batter, tap a couple of times on the kitchen bench top and flatten the top with a spatula to an even layer

7. 7

   Bake in the oven for 30 - 35 minutes - the top should be lightly golden brown. Check by sticking a toothpick in the middle, it should come out clean and not wet. Allow it to cool for 10 minutes in the pan

8. 8

   Slice into 8 pieces and enjoy your delicious Zucchini Slice hot or cold