Easy<\/p>\n
6 people<\/p>\n
20 minutes<\/p>\n
1 hour 5 minutes<\/p>\n
1 hour 25 minutes<\/p>\n
This dish is a type of crustless Eastern quiche that is baked in the oven. It can be enjoyed either hot or cold.<\/p>\n
For 6 people:<\/p>\n
– Zucchini: 700 grams
\n– Onion: 1 piece
\n– Fine semolina (use barley for a low GI option): 2 tablespoons
\n– Eggs: 6 pieces
\n– Grated cheese: 100 grams
\n– Black olives: 1 handful
\n– Olive oil: 1 drizzle
\n– Ground coriander: 1\/2 teaspoon
\n– Ground turmeric: 1\/2 teaspoon
\n– Chili powder to taste: 1 pinch
\n– Chopped parsley: 2 tablespoons
\n– Chopped coriander: 1 tablespoon<\/p>\n
1. Zucchini and Semolina<\/strong><\/p>\n Start by slicing the zucchini into thin rounds (a mandoline works best for this). Steam these slices for about 10 minutes, then let them cool off. Peel and thinly slice the onion, then saut\u00e9 it in a pan with a drizzle of olive oil. Once the onion starts to brown, stir in the ground coriander, turmeric, and chili powder. Season with salt and pepper. At the end of cooking, mix in the fine semolina thoroughly.<\/p>\n 2. Preparing the Mixture<\/strong><\/p>\n In a large bowl, combine the eggs with the grated cheese, parsley, and coriander. Add the cooked zucchini and onion to this mixture and stir well. Pour the mixture into an oven-safe dish, greasing it beforehand if necessary. If your black olives are large, slice them into strips and scatter them over the top.<\/p>\n 3. Baking<\/strong><\/p>\n Place the dish in an oven preheated to 200\u00b0C (392\u00b0F) using conventional heating mode. Bake for 45 to 50 minutes, or until the top is golden brown. Enjoy this delightful, savory bake either warm or cool, making it a versatile addition to any meal.<\/p>\n\n\n