Light South-East Asian Zucchini Bake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Like a souffle, but far more casual. Easy to make, ideal as side dish, also for vegetarians and diabetics. Don't leave out the grated orange zest, as it gives the dish a piquant little extra! Ideal with grilled meats and salads. See additional notes at bottom of recipe. Prep time is faster than given, because my processor broke and I had to grate by hand. The dish is gently spiced so the zucchini character still comes through. Created for Dining on a Dollar , July 2011. Ingredients:
1 lb zucchini, coarsely grated (weighed after cleaning, about 4 x 6-inch large baby zucchini) |
1 onion, red, large, finely chopped |
2 tablespoons oil |
1 tablespoon green curry paste |
1/2 teaspoon ginger, ground |
2 teaspoons cumin seeds |
1 tablespoon orange zest, grated coarsely (be generous, and make it a spoon and a half) |
6 tablespoons breadcrumbs, dried (panko, or use tblsps fresh crumbs) |
1 teaspoon salt (more if using sea salt flakes) |
3 eggs, separated |
Directions:
1. Set oven at 325 deg F and grease an oven dish, pref. round and deep, like a souffle dish.
2. Heat the oil in a skillet, and add the onions. Stir now and then.
3. Grate the zucchini coarsely in the meantime - a processor is quickest.
4. Add all the spices (curry paste. ginger, cumin, orange zest) to the onions, and stir, so the spices fry for a short while.
5. Put the grated zucchini into a roomy bowl, and stir in, mixing well, the breadcrumbs and salt.
6. Separate the eggs, adding the yolks to the zucchini mixture. Mix in well with a wooden spoon or spatula.
7. Whisk the egg whites until stiff but not dry, and then fold into the zucchini mixture.
8. Turn into the greased oven dish. Bake for 50 minutes, or until the dish no longer wobbles when shaken, and test with a skewer.
9. It can stand waiting in the oven and won't spoil.
10. Delicious with grilled chicken pieces or other meats.
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