You won't believe what you can do with zucchini and almonds: the gluten-free recipe that's driving the web crazy (perfect for spring!)
With the arrival of spring, the desire for lightness, freshness... and new inspirations in the kitchen grows! If you are celiac or simply love eating gluten-free, get ready to discover a recipe that is conquering palates (and social media): gluten-free zucchini and almond tart .
An unusual combination, with a delicate but decisive flavor, perfect for an outdoor lunch, a picnic or a light dinner. And yes, it can be prepared in less than 30 minutes!
Ingredients for 4 people:
- 3 medium courgettes
- 80g almond flour
- 2 eggs
- 30g grated parmesan cheese
- 1 teaspoon organic lemon zest
- A pinch of nutmeg
- Salt, pepper to taste
- 1 tablespoon extra virgin olive oil
- Fresh herbs (mint or basil)
Optional (for a gourmet variant):
- 50g crumbled feta or goat cheese
- Toasted pumpkin or sesame seeds for garnish
Preparation:
- Grate the courgettes and let them drain with a pinch of salt for 10 minutes. Then squeeze them well.
- In a bowl, mix together the eggs, almond flour, parmesan, zucchini, chopped herbs, lemon zest, and spices.
- If you like, add feta for a creamier touch.
- Pour the mixture into muffin tins or a plumcake pan lined with baking paper.
- Bake in a preheated oven at 180° for 20-25 minutes, until golden.
- Serve warm or cold, perhaps with a cream of Greek yogurt and lemon or a fresh salad.
Why you'll love this recipe:
- ✔️ 100% gluten free and low carb
- ✔️ Seasonal, healthy and light ingredients
- ✔️ Ideal for brunches, picnics, appetizers or light dinners
- ✔️ It also keeps well the next day
Try it too!
Have you tried this recipe? Tag us on Instagram with #PrimaveraGlutenFree to show us your version! 👩🍳
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