Delish Zucchini Galette

made this tonight..fast and easy if you use a food processor but you realllly need to get all the water out of the zucchini or it wont brown. My notes are in the parenthesis.

Golden Zucchini Galette

From The Provence Cookbook by Patricia Wells

1 pound zucchini (4 medium), trimmed                 ½ cup (2 ounces) freshly grated Parmigiano-

2 tsp fine sea salt                                                          Reggiano cheese

2 large eggs                                                      1 tsp curry powder

¼ cup fresh bread crumbs                                  Fresh tomato sauce (optional)

1.  Preheat the oven to 425 degrees F.

2.  Using the coarse grating blade of a food processor, coarsely grate the zucchini.  Transfer to a colander, sprinkle with 1 teaspoon of the salt and let sit to drain for 30 minutes.  (squeeze). Rinse the zucchini under cold running water, spread it out in an absorbent dish towel, and pres to remove as much liquid as possible. (PRESS ALOT, use a few towels if you need to)

3.  Place the eggs in a large bowl and beat lightly with a fork.  Add the bread crumbs, cheese, curry powder, and final teaspoon of salt (i used 1/2 tsp here).  Add the zucchini and stir to thoroughly coat the zucchini with the batter.  Place in a round 10 ½ “baking dish and even out the top with the back of a spatula.

4.  Place in the center of the oven and bake until golden, 15 to 20 minutes (25-30 minutes for mine).  Serve with a fresh tomato sauce, if desired.  Yield: 4 servings