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Categories:Viewed: 32 - Published at: 6 years ago
Ingredients
- 1 1/4 lbs zucchini
- 4 tablespoons vegetable oil
- 1 small onion
- 3 fresh jalapeno peppers, seeded and cut into strips
- 3 large eggs
- 1/2 cup self raising flour
- 1 cup grated monterey jack cheese or 1 cup mild cheddar cheese
- 1/2 teaspoon cayenne pepper
- 1 tablespoon butter
- salt
Method
- Preheat oven to 350°F.
- 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 jalapeno strips, reserving some for the garnish.
- Fry until the onions have softened and are golden.
- Using a slotted spoon, add the onions and jalapenos 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 jalapeno strips.
- A tomato salad, sprinkled with chives, makes a colourful accompaniment.
