- 1 zucchini or 2 small zucchini
- 1 egg
- 1 shallot or onion
- handful of grated cheese
- 5 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon cumin seeds
- 1/2 teaspoon chili flakes
- pinch of ground nutmeg
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- oven tray lined with parchment paper
- cheesecloth or clean kitchen towel
Preparation — 10 minutes
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
REMOVE the ends of the zucchini and finely grate it. TRANSFER the grated zucchini to the cheesecloth or kitchen towel and squeeze as much moisture out of it as possible. PEEL and finely chop the shallot or onion. LINE the oven tray with parchment paper.
Finishing the zucchini-cheese bread — 20 minutes
COMBINE grated zucchini in a bowl along with grated cheese, oregano, cumin seeds, chili flakes, nutmeg, pepper, salt, an egg, finely chopped onion and 5 tablespoons of flour. DIVIDE the mixture over the oven tray, make sure it’s evenly divided and the ends aren’t too thin.
BAKE the bread in the oven for about 15 minutes, depending on the oven and thickness of the zucchini mixture. This thin bread is ready very fast and can be divided into pieces before serving. Enjoy!