Zucchinis don’t have to be the natural enemies of our taste buds. This spicy approach to a stridently green and unashamedly humble vegetable will have you in fits of gastronomic ecstasy.
Ingredients:
4 zucchini, grated and squeezed of their excess liquid
1 red onion, sliced thinly
3 cloves garlic, peeled and grated
4 eggs, beaten
A handful of fresh parsley, roughly chopped
3 teaspoons tomato paste
250 mls cream (one small carton)
Half cup almond meal
Half a cup milk (soy milk can be substituted)
Six drops of tabasco sauce
1 cup tasty cheese, grated
One level teaspoon sea salt
One teaspoon fresh minced chilli (you can buy this in a jar at supermarket)
Now you know what’s in it, here’s what you do:
- Preheat oven to 200 Celsius (390 Farenheit)
- Gather everything then find a large mixing bowl
- Toss everything in together and stir with a moderate intensity until it’s well blended
- Lightly oil a deep rectangular baking dish.( Actually, it doesn’t HAVE to be rectangular, it just suits this recipe).
- Pour mix into baking dish and put it in the oven
- Cook for about 45 – 50 minutes until it looks a pleasant golden colour.
Looks delicious!