Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 onion, finely chopped
- 5 organic eggs
- 2-3 cups gluten-free self-raising flour
- 1 tsp gluten-free baking powder
- 2 medium zucchini plus extra, coarsely grated
- 80g cheddar, grated
- ¼ cup fresh herbs, roughly chopped
- Pepitas
- Sundried tomato strips
- Zucchini strips
Method
- Preheat oven to 200°C. Line a slice tin with baking paper.
- Using a paper towel, squeeze excess moisture from zucchini.
- In a small frying pan over medium-high heat, add olive oil. Sauté the onion and set aside to cool slightly.
- In a large bowl, whisk the eggs. Add the flour and baking powder and mix until smooth.
- Add the zucchini, cheese, onion and herbs and stir to combine.
- Pour mixture into the prepared tin and top with sundried tomatoes, strips of zucchini and pepitas.
- Pour mixture into the prepared tin and top with sundried tomatoes, strips of zucchini and pepitas.
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