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Zucchini crust: I learned it from Italian, easy, without wheat


An easy, gluten-free recipe for zuchinella, this super crunchy zucchini treat, that I learned from Italian




An easy, delicious and unmissable Italian-style courgette crust recipe: golden, super crunchy and gluten-free

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:45

Interval: 00:25

TOOLS

1 bowl(s), 1 cutting board(s), 1 mandolin (optional), 1 grater (optional), 1 baking tray(s) (or more)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Zucchinella (courgette crust) Ingredients:

– 1 unit of courgette (Italian), thinly sliced

– 1/2 piece(s) red onion, sliced

– Salt to taste

– pepper to taste THE

-50 ml of water

– 25 g of corn flour

– 25 g of rice flour

– just enough olive oil, drizzle, for basting and greasing

Ingredients TO COMPLETE:

– corn flour to taste, for dusting

– parmesan to taste, grated

PREPARATION:

  1. Separate the ingredients and utensils for the recipe.
  2. 1 recipe – 2 portions, can be made in a 20cm x 30cm rectangular baking dish.
  3. Line a baking tray with baking paper and grease it with a drizzle of oil.
  4. Preheat the oven to 180°C.
  5. Grate the parmesan if you didn’t buy it grated

PREPARATION:

Zucchinella (courgette crust) – Preparation:

  1. Wash the courgettes and cut them into thin slices, about 3 mm thick, preferably with a mandolin, to ensure even cutting.
  2. Peel the red onion and cut it into thin half moons (you can also use a mandolin).
  3. Place the courgette slices and onion slices in a bowl, add salt and pepper.
  4. Spread the corn and rice flour over the top and mix well.
  5. Add the water and mix again so that everything is well combined.

Zucchinella (courgette crust) – Assembly:

  1. Transfer the courgette mixture to the greased baking tray(s) lined with baking paper.
  2. Spread evenly into a thin layer and level so that it is the same height.
  3. Sprinkle with parmesan and a little corn flour.
  4. Bake in a preheated oven at 180°C for approximately 15-25 minutes, or until golden and crispy.
  5. Turn off the oven and remove the tray(s).

FINALIZATION AND ASSEMBLY:

  1. Cut into squares or rectangles and serve courgette (courgette crust) immediately, even after it has cooled it remains crunchy.
  2. In addition to being a side dish, this Italian preparation can also be a delicious appetizer or crunchy snack.
  3. If there are any leftovers, place them in the refrigerator and heat them in a preheated oven at 180°C for a few minutes.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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