sharing recipes from one generation to the next
Mild buttery zucchini (courgette) is the most versatile vegetable I bring into my kitchen. In Australia, zucchinis are in season year round and as the price only fluctuates slightly, I make good use of them. In winter zucchinis take a starring role in soups and vegetable braises, in autumn when they tend to get bigger, I stuff and bake them or make cake. Tiny spring time zucchinis I pop onto pizza or add them whole at the last minute to spicy meat dishes, then in summer I use them to add low joule nutritious bulk to fritters, flans and pasta sauces.
Savoury zucchini cake I make year round. I serve it hot for lunch with salad, I take on picnics and I put it into sandwiches and wraps with crunchy lettuce and garlic mayo. It’s equally good hot or cold.
This is a continually evolving recipe that has even at times morphed into a vegetarian alternative, but I repeatedly come back to the original core ingredients of zucchini, bacon, cheese and eggs because it tastes so good. I have had to replace the plain wheat flour in the original concept with a mix of gluten free alternatives, but to be honest, no one would know!!
1/4 cup buckwheat flour
1/4 cup brown rice flour
1/4 cup gluten free plain (AP) flour
2 teaspoons gluten free baking powder
1/4 cup instant polenta
Good grinding of black pepper
1 teaspoon sea salt
3 medium zucchinis grated (roughly 3 large cups)
1 cup shredded tasty cheese
4 short loin rashers of bacon, finely chopped
3 spring onion, greens only, finely sliced
1 heaped teaspoon Dijon mustard
5-6 small tomatoes, quartered and deseeded.
Pre heat the oven to 180C.
Grease a 20cm springform cake tin and line it with baking paper.
Sift the flours and baking powder into a large bowl.
Add the polenta, salt and pepper and lightly mix.
Lightly whisk together the eggs and mustard.
Add the zucchini, bacon, cheese and spring onions to the bowl then pour the egg mixture over.
Stir with a wooden spoon to thoroughly combine.
Tip the mixture into the cake tin, smooth to the edges with the back of a spoon.
Arrange the wedges of tomato on top.
Bake until cooked and lightly browned about 45 minutes.
The centre of the cake should feel firm and spring back when touched.
Remove the cake from the oven to a cooling wire and allow to rest in the tin for 10 minutes. Remove the sides from the tin and serve hot with salad, or chill to serve cold later.