This recipe appears in:Celebrate 'Sneak Some Zucchini onto Your Neighbors' Porch' Day This Week's Tasty 10 This Week in Recipes
Another week, another baked egg dish. Nothing makes me happier then picking off a few slices and stashing the rest for a quick breakfast for the next morning. I found the recipe in the Provence Cookbook, which features gloriously sun-drenched recipes that makes me wish I could hop over for a Mediterranean weekend. I figured this recipe for galette, which is a kind of flat baked dish, would be a decent alternative.
Of course, the element that initially jumped out at me was the curry powder, which seemed utterly out of place. Luckily, the curry powder doesn't dominate the dish, it just imbues it with a mysterious lingering spice. What really makes this dish interesting is the zucchini, which lends a sweetness and lightness to each bite. The recipe also recommends some optional fresh tomato poured on top. Luckily, I had some left over. It adds another dimension to the dish, but is not absolutely necessary.
- 1 pound zucchini (about 4 medium), trimmed
- 2 teaspoons salt
- 2 large eggs
- 1/4 cup bread crumbs
- 1/2 cup Parmigiano-Reggiano, grated
- 1 teaspoon curry powder
- fresh tomato sauce (optional)
- olive oil
Preheat the oven to 425 degrees. Meanwhile, grate the zucchini. Toss in a colander, sprinkle 1 teaspoon of the salt on top. Let the zucchini drain for about 30 minutes. Then run the zucchini under the faucet for a few seconds, to rinse off the salt. Dry the zucchini with a towel.
Whisk together the eggs in a large bowl. Add the bread crumbs, cheese, curry powder, and the rest of the salt. Dump in the dried zucchini. Stir everything until combined.
Pour the mixture into a 10 1/2 inch baking dish rubbed with oil. Pat the mixture down with the back of a spatula, until it is flat and smooth. Transfer to the oven and cook for 15 minutes. Remove, let cool for a few minutes, and then slice and serve with fresh tomato sauce poured on top, if you so choose.