Nutrition Facts
4 servings
4
Italian recipe that can be served as bites for an appetizer or as a starter with a salad.
Cut the zucchini into even julienne strips without peeling them, if possible using a mandoline, as well as the onions into thin slices and chop the garlic.
Whisk together the eggs, milk, flour, cheese, turmeric, 2 tablespoons of olive oil, and season generously with salt and pepper.
Mix the two preparations thoroughly. Preheat the oven to 190°C.
Line a baking sheet with parchment paper. Brush with olive oil.
Pour the mixture onto the tray to a height of 1.5 cm, smooth the surface, and sprinkle with a few drops of olive oil.
To finish, bake for about 20 to 25 minutes at 190°C. The top should be golden. Let it cool before cutting.
Cut the zucchini into even julienne strips without peeling them, if possible using a mandoline, as well as the onions into thin slices and chop the garlic.
Whisk together the eggs, milk, flour, cheese, turmeric, 2 tablespoons of olive oil, and season generously with salt and pepper.
Mix the two preparations thoroughly. Preheat the oven to 190°C.
Line a baking sheet with parchment paper. Brush with olive oil.
Pour the mixture onto the tray to a height of 1.5 cm, smooth the surface, and sprinkle with a few drops of olive oil.
To finish, bake for about 20 to 25 minutes at 190°C. The top should be golden. Let it cool before cutting.
4 servings
4
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