zucchini torte

Desciption

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.

Steps

Preheat oven to 350f
Top and tail the zucchini
Then slice them thinly
Heat the oil in a large frying pan
Add the zucchini and cook for a few minutes
Turning them over at least once
Until they are soft and beginning to brown
Using a slotted spoon
Transfer them to a bowl
Slice the onion and add it to the oil remaining in the pan
With most of the jalapeo strips
Reserving some for the garnish
Fry until the onions have softened and are golden
Using a slotted spoon
Add the onions and jalapeos to the zucchini
Beat the eggs in a large bowl
Add the self raising flour
Cheese and cayenne
Mix well
Then stir in the zucchini mixture
With salt to taste
Grease a 9-inch round shallow ovenproof dish with the butter
Pour in the zucchini mixture and bake for 30 minutes until risen
Firm to the touch and golden
Allow to cool
Serve the zucchini torte in thick wedges
Garnished with the remaining jalapeo strips
A tomato salad
Sprinkled with chives
Makes a colourful accompaniment

Step 15

Total Time in Minute 55

Ingredients Count 10

See More Relate Photo

Ingredients

Zucchini

Vegetable oil

Onion

Fresh jalapeno peppers

Eggs

Self raising flour

Monterey jack cheese

Cayenne pepper

Butter

Salt

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