When you are away on vacation, you often don’t eat normally. There are too many croissants and cheeses to try. The vegetables are swapped for chocolate. For the first few days it’s all “Yes Chocolate and Carbs! Life is Amazing!” then it sinks in that you haven’t seen something green in days and your body doesn’t know what hit it.
I’m definitely happy to be home from my trip in Europe. Not only did my flight get messed up at the beginning of my trip before I even left, I returned home sick with the flu in the form of a killer migraine and aching body.
BUT there was a silver lining. On my return flight I was bumped to first class! When they called me up to the front of the plane my first thought was “S%$#! They are kicking me off the plane! I’m going to be stuck in Amsterdam forever!” I was pleasantly surprised.
The second I got home I made myself a spinach smoothie… and have been stuffing all my meals chock-full with veggies. Voila- here is my most recent dish. Zucchini gratin! (Otherwise known as zucchini frittata)
This dish has a subtle flavour from the cheese that makes it extra tasty – because cheese makes everything delicious- And I didn’t want my body to go through cheese withdrawal. It puffs up almost like a soufflé – but deflates slightly once out of the oven.
The prep is pretty quick, the only waiting is while it’s in the baking so it isn’t a labour intensive dish! I paired the gratin with some roasted cauliflower and some baked sweet potato fries for dinner. but you could serve it with toast and a salad as well. 🙂
Zucchini Gratin (Frittata)Print Recipe
- 2 zucchini grated (~3 cups or 600g)
- 2-3 cups chopped spinach or kale (~60g)
- 1 medium onion, finely chopped
- 1/3 cup chopped parsley
- 1/4 cup chopped dill (optional)
- 1/2 cup (60g) crumbled feta
- 1/2 cup (20g) finely grated Parmesan cheese
- 5 large eggs
- 5 egg whites (or 3 more eggs)
- 2/3 cup chickpea flour
- 1 1/2 tsp (10ml) baking powder
- 1 1/2 tsp salt
- 1/2 cup (20g) grated Parmesan
- 1/4 cup Panko bread crumbs (optional)
Preheat the oven to 375 degrees F. Oil a 9-inch round pie plate.
Drain as much liquid as possible from the zucchini by squeezing handfuls of it, allowing the water out through your fingers (over the sink of course)- If you don't squeeze the water out the pie won't set!
Place the drained zucchini in a large bowl, and add the rest of the ingredients -stir until combined.
Pour the mixture into the baking dish and scatter the top with the extra 1/2 cup Parmesan and Panko. Bake in the oven for 50-60 minutes or until the eggs are set and the top is golden brown.