Make this in summer when zucchinis are in plenty supply. I made mine in a pie dish but you can in a rectangle slice pan. Serve it with a fresh green salad and my tomato chilli relish on the side for lunch. This is gluten free and the fennel adds a nice touch.
3 cups finely grated zucchinis
¾ cup coarsely grated tasty cheese
4 eggs, lightly beaten
30ml butter, melted
90ml vegetable oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
½ cup slivered almonds toasted
50g of oats, powdered
40g of white rice flour
2 teaspoons of baking powder
½ teaspoon chilli flakes (optional)
½ teaspoon ground white pepper
Salt to taste
Preheat oven to 180 degrees. Grease a 23cm pie dish or a rectangular slice pan (34cm x 23cm x 5cm).
Toast the cumin seeds and fennel seeds in a fry pan on medium heat for a few minutes until fragrant.
Squeeze out as much of the liquid as possible from the grated zucchinis and place in a large mixing bowl. Add the flours, baking powder, oil, and half a cup of grated cheese, toasted seeds, salt, pepper, chilli flakes and almonds. Mix to combine.
Stir in the beaten eggs and mix well. Pour mix into the prepared pan.
Sprinkle the remaining cheese on top and bake in oven for 40-50 minutes.
Allow to cool in the pan for half an hour before serving.
Serves 6 -8.