Zucchini Loaf
- Amy Jo Ehman
A perfect French recipe for any overflowing garden of zucchini to create a savoury dish made with chunks of zucchini, parsley, eggs and cheese.
| Prep. | 20 minutes |
|---|---|
| Cook | 40 minutes |
| Ready In | 1 hour |
| Yield | Unknown |
Ingredients
- 1 zucchini (big)
- 3 eggs
- 4 tbsp flour
- 1/4 tsp salt
- 1 garlic clove
- 1 handful parsley
- pinch of nutmeg
- 150 g Gruyère cheese
Directions
Peel the zucchini, scoop out the pith and cut into 1 cm chunks.
Steam the zucchini until soft enough to pierce with a fork. Let the zucchini cool before proceeding.
Preheat oven to 190 °C (375 °F).
In a large bowl lightly beat eggs.
Chop garlic clove and parsley.
Grate Gruyère cheese.
Mix the remaining ingredients in the large bowl then stir in the zucchini.
Spread the mixture into a bread loaf pan and smooth the top.
Bake for about 40 minutes until a knife inserted in the centre of the loaf pulls out dry, not goopy.
Remove from the oven and let stand for a few minutes before slicing.
To serve, cut the loaf into thick slices and lift them from the pan with a spatula.
Notes
Gruyère cheese maybe substituted with Swiss, Raclette or Fontina
Optionally turn on the broiler to lightly brown the top
Recipe taken from “Prairie Feast: A Writer’s Journey Home for Dinner” by Amy Jo Ehman