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zucchini torte


made this for sunday breakfast, it can be prepared in advance and served at room temperature. tingly on the palate! cut in small wedges it could be served as an appetizer. from mexican, healthy ways with a favourite cusine.


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  1. Preheat oven to 350f
  2. Top and tail the zucchini
  3. Then slice them thinly
  4. Heat the oil in a large frying pan
  5. Add the zucchini and cook for a few minutes
  6. Turning them over at least once
  7. Until they are soft and beginning to brown
  8. Using a slotted spoon
  9. Transfer them to a bowl
  10. Slice the onion and add it to the oil remaining in the pan
  11. With most of the jalapeo strips
  12. Reserving some for the garnish
  13. Fry until the onions have softened and are golden
  14. Using a slotted spoon
  15. Add the onions and jalapeos to the zucchini
  16. Beat the eggs in a large bowl
  17. Add the self raising flour
  18. Cheese and cayenne
  19. Mix well
  20. Then stir in the zucchini mixture
  21. With salt to taste
  22. Grease a 9-inch round shallow ovenproof dish with the butter
  23. Pour in the zucchini mixture and bake for 30 minutes until risen
  24. Firm to the touch and golden
  25. Allow to cool
  26. Serve the zucchini torte in thick wedges
  27. Garnished with the remaining jalapeo strips
  28. A tomato salad
  29. Sprinkled with chives
  30. Makes a colourful accompaniment

Step 15

Total Time in Minute 55

Ingredients Count 10

cooking zucchini torte

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Vegetable oil


Fresh jalapeno peppers


Self raising flour

Monterey jack cheese

Cayenne pepper



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