Serves 4 – 6
Tasting this transports you immediately to the South of France, sitting outside at a large table with many bottles of Rose, great bread, salads and sun streaming down.
I have made this recipe so many times, often for house concerts and it’s just as good hot as it is room temperature.
It works incredibly well on a buffet table and the light curry flavor is very important as it gives that certain “Je ne c’est quoi”
I have also quadrupled this recipe for large gatherings and it’s still fabulous.
2 tsp fine sea salt
2 large eggs
1/4 cup fresh breadcrumbs
1/2 to 3/4 cup freshly grated Parmigiano Reggiano cheese (Don’t cheat and use ready grated Parmesan)
1 tsp curry powder
Preheat the oven to 425 F,
Using the coarse grating blade on a food processor, coarsely grate the zucchini.
Transfer the zucchini to a colander, sprinkle with 1 tsp of the salt and let sit to drain for 30 minutes.
Rinse the zucchini under cold running water, spread it out in an absorbent dish towel and press to remove as much liquid as possible.
This is an important stage as the galette will be too “runny” with juice it you don’t do this and it won’t set properly.
Place the eggs in a large bowl and beat lightly with a fork.
Add the breadcrumbs, cheese, curry powder and final tsp of salt.
Add the zucchini and stir to thoroughly coat the zucchini with the batter.
Place in a baking dish and even out with the back of a spatula.
Place in the center of the oven and bake until golden, about 20 to 25 minutes.