I am currently working as a plant-based R&D chef for a company and one of our clients is looking for on the go high protein, healthy breakfast items. This is great as it gives me the incentive to create recipes for work that I could use at home.
Mr B loved this recipe and said it was the love child of a frittata and cheesecake, two of his favourite dishes. It could be served for breakfast, lunch or dinner. You can easily add herbs to the dish; I think chives or dill would work well. You could add other veggies too like grated carrots, just make sure the overall moisture content is low of whatever you add, by salting and squeezing out any excess water.
Ingredients:
- coconut oil, butter or ghee for greasing
- 2-3 large zucchini
- 1 tsp salt
- ½ tsp. onion powder
- 550 g ricotta
- ½ cup grated pecorino
- ⅓ cup feta
- 4 cloves garlic, chopped
- 6 medium eggs, whisked
Method
- Preheat the oven to 350°C and grease a baking dish or cake tin.
- Grate the zucchini. Combine the zucchini and salt in a colander or sturdy sieve and let sit for 15 minutes, then use your hands or a dish cloth to press out as much moisture as you can (this is important).
- Combine the ricotta, pecorino, feta, garlic, then stir in the eggs and zucchini.
- Pour into the baking dish or tin and bake for 1 hour or until golden brown across the top.
- The bake is best when left to cool completely so that it sets properly. Serve at room temperature.
