Gluten-free zucchini bread

 
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Call it what you wish: crust-less quiche, gluten-free zucchini bread or flan... Whatever we call it, this is a perfect Summer dish: cooling, flavorful and extremely easy to digest (great for anyone with acid reflux, constipation & fatigue after meals). Bon appetit Yoomies 😋

AIR: Yes I FIRE: Yes I EARTH: Yes

AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 6  l  Difficulty: easy  l  Prep time: 15min  l  Total time: 65min

Ingredients 

  • 6 zucchinis, washed

  • 4 eggs

  • 2 teaspoons ghee (or extra virgin olive oil)

  • 1 bouquet fresh basil, washed

  • Pink Himalayan salt

  • Fresh black pepper

 

Steps 

  1. Pre-heat the oven at 350F.

  2. Cut 2 zucchinis into quarter inch disks and sautée them into a pan with ghee until both sides are golden. Place them to the side on a paper towel.

  3. Cut the remaining 4 zucchinis into one-inch cubes and sautée them into the same pan with ghee and 2 tablespoons of water. Cover and simmer for 15-20 min tossing every so often, until water has evaporated completely.

  4. In a blender, blend cubed zucchinis and basil into a puree (keep the disks for later!). Now, add the eggs one at a time into the mixture and blend the mixture again for a few seconds only. Season with salt & pepper.

  5. Butter a baking dish (or use a silicon baking dish). Cover its bottom surface with the zucchini disks that you goldened in step 2 and pour the mixture on top.

  6. Fill your oven drip pan with 1.5 inches of water and place the baking dish on the oven drip pan - this is a bain marie technique!

  7. Bake for 50min and serve lukewarm or room temperature.

 
 
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