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Photo: Eva Kolenko
Active Time:35 minsTotal Time:1 hr 55 minsServings:8Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hr 55 minsServings:8
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr 55 mins
Total Time:
1 hr 55 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
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Ingredients
2tablespoonsextra-virgin olive oil
1mediumzucchini, sliced into 1/8-inch rounds
2mediumshallots, sliced 1/4 inch thick
1large clovegarlic, finely chopped
6large eggs
¼cuplow-fat milk
⅓cupwhite whole-wheat flour
⅓cupall-purpose flour
1 ½teaspoonsbaking powder
½teaspoonsalt
¼teaspoonground pepper
1 ½cupsshredded Gouda cheese
¼cupchopped fresh tarragon
DirectionsPreheat oven to 375°F. Coat a 9-inch cake pan with cooking spray.Heat oil in a large skillet over medium-high heat. Add zucchini and cook, stirring frequently, until soft, 4 to 6 minutes. Add shallots and garlic; cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat. Stir in half the spinach; cover and let stand until wilted, 1 to 2 minutes. Stir in the remaining spinach; cover and let stand until wilted, about 5 minutes more. Uncover and allow the mixture to cool for 10 minutes.Meanwhile, whisk eggs and milk in a large bowl until smooth. Add whole-wheat flour, all-purpose flour, baking powder, salt and pepper; whisk until no lumps remain. Stir in Gouda and tarragon. Scrape the mixture into the prepared pan and top with the vegetables, pressing them into the batter.Bake until puffed and the edges are beginning to set, about 15 minutes. Turn the broiler to high and broil until the top is golden brown, 2 to 3 minutes. Transfer to a wire rack and let cool for 1 hour. Serve at room temperature.To make aheadRefrigerate for up to 3 days.Equipment9-inch cake panOriginally appeared: EatingWell Magazine, June 2021
Directions
Preheat oven to 375°F. Coat a 9-inch cake pan with cooking spray.Heat oil in a large skillet over medium-high heat. Add zucchini and cook, stirring frequently, until soft, 4 to 6 minutes. Add shallots and garlic; cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat. Stir in half the spinach; cover and let stand until wilted, 1 to 2 minutes. Stir in the remaining spinach; cover and let stand until wilted, about 5 minutes more. Uncover and allow the mixture to cool for 10 minutes.Meanwhile, whisk eggs and milk in a large bowl until smooth. Add whole-wheat flour, all-purpose flour, baking powder, salt and pepper; whisk until no lumps remain. Stir in Gouda and tarragon. Scrape the mixture into the prepared pan and top with the vegetables, pressing them into the batter.Bake until puffed and the edges are beginning to set, about 15 minutes. Turn the broiler to high and broil until the top is golden brown, 2 to 3 minutes. Transfer to a wire rack and let cool for 1 hour. Serve at room temperature.To make aheadRefrigerate for up to 3 days.Equipment9-inch cake pan
Preheat oven to 375°F. Coat a 9-inch cake pan with cooking spray.
Heat oil in a large skillet over medium-high heat. Add zucchini and cook, stirring frequently, until soft, 4 to 6 minutes. Add shallots and garlic; cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat. Stir in half the spinach; cover and let stand until wilted, 1 to 2 minutes. Stir in the remaining spinach; cover and let stand until wilted, about 5 minutes more. Uncover and allow the mixture to cool for 10 minutes.
Meanwhile, whisk eggs and milk in a large bowl until smooth. Add whole-wheat flour, all-purpose flour, baking powder, salt and pepper; whisk until no lumps remain. Stir in Gouda and tarragon. Scrape the mixture into the prepared pan and top with the vegetables, pressing them into the batter.
Bake until puffed and the edges are beginning to set, about 15 minutes. Turn the broiler to high and broil until the top is golden brown, 2 to 3 minutes. Transfer to a wire rack and let cool for 1 hour. Serve at room temperature.
To make ahead
Refrigerate for up to 3 days.
Equipment
9-inch cake pan
Originally appeared: EatingWell Magazine, June 2021
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Nutrition Facts(per serving)210Calories13gFat11gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
