Zucchini frittata (gluten-free)

I love an accidental hit recipe. This was a lunchtime invention one day when the zucchinis were in full swing.

Wen I say 'in full swing', I mean 3 plants. Multiple zucchinis per day. Giving them away. Finding new and inventive ways to preserve them (more on that in another blog) and reinventing that old proverb 'An apple a day keeps the doctor away' with a zucchini flavour!

This super simple recipe became a lunch favourite after I created it in an experimental mood one day. 

Note: I use chickpea flour for its nutty flavour - it also makes the recipe gluten-free. 

Ingredients

1 'normal sized' zucchini, fresh from the garden. Not a tiny courgette or a big marrow-sized specimen. The kind of size you might buy in a supermarket. Fresh from the garden is best for flavour and texture.

1 egg

A teaspoon of paprika

A pinch of salt

1/3 cup of chickpea flour (I get mine from Rupanyup Living Produce Co.)

 Butter or olive oil for the pan.

Method

Spiralise the zucchini into a mixing bowl (you can grate it too, but I find the final texture is better when spiralised) 

Add the other ingredients (except the oil) and mix them in thoroughly

Tip into a lightly buttered (or oiled) pan.

Turn when golden on the pan side and cook until the turned side is also golden

Tip onto a plate 

Serve with a wiggle of Kewpie mayonnaise.