Ingredients
Original recipe: 1 slice cut into 6 portions. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 450 gZucchini coarsely grated
- 100 gCarrot coarsely grated
- 120 gOnion finely chopped
- 5 eachEggs
- 150 gAll-purpose wheat flour
- 2 tspBaking powder
- 120 gCheddar made with vegetarian rennet grated
- 60 mlOlive oil
- ¾ tspSalt
- ½ tspBlack pepper
Make it
- Heat the oven to 350°F/175°C and line a 20 x 30 cm pan with baking paper. Put zucchini in a clean towel and squeeze firmly to remove excess moisture.
- Beat eggs and oil in a large bowl. Stir in zucchini, carrot, onion and cheese.
- Mix flour, baking powder, salt and pepper, then fold into the egg mixture just until evenly combined.
- Spread in the pan and bake for 35–40 minutes, until golden, firm in the center and 160°F/71°C.
- Rest for 10 minutes before cutting into six pieces. Refrigerate any leftovers promptly.
Ingredients, recipe context & sources
Ingredient flags: Eggs, Milk, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.