Thin and tasty zucchini farinata in the pan. The heat has arrived forcefully, and turning on the oven is becoming quite an undertaking. But we need to prepare something good and tasty for our family. So here is a simple idea that can be made without turning on the oven, using just a pan. I’ve prepared a Farinata by adding zucchini to the batter. I simply cooked it in a pan, and it turned out delicious: thin and tasty. With the quantities in this recipe and using a 9.5-inch diameter pan, you can make 2 thin ones, but if you prefer, you can use just one 11-inch pan to make one slightly thicker. A simple and perfect idea for dinner, you can even fill them as you like and fold them like wraps. The Zucchini Farinata is naturally gluten-free and perfect for those with celiac disease or gluten intolerance. Have I convinced you to make it yet? Let’s head to the kitchen and prepare a delicious Farinata in the pan together
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 141.36 (Kcal)
- Carbohydrates 15.37 (g) of which sugars 2.60 (g)
- Proteins 6.67 (g)
- Fat 6.28 (g) of which saturated 0.85 (g)of which unsaturated 1.17 (g)
- Fibers 3.12 (g)
- Sodium 111.74 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini Farinata in the Pan
- 1 cup chickpea flour
- 1 cup water
- 14 oz zucchini
- 2 tbsp extra virgin olive oil
- to taste salt
How to Prepare Zucchini Farinata in the Pan
Pour the chickpea flour into a bowl. Gradually add the water, stirring continuously with a whisk to prevent lumps. Cover the bowl with plastic wrap and let the batter rest for 2 hours or more.
Wash the zucchini, trim one end, and slice them into thin strips using a grater with large holes. Take the batter and add a pinch of salt and 2 tablespoons of extra virgin olive oil. Mix. Finish the preparation by adding the zucchini.
Oil a non-stick pan with a diameter of 9.5 inches. Heat over medium flame. Pour in half of the batter. Cover the pan and cook over medium heat for 3-4 minutes.
Check the cooking by gently lifting the edges with a spatula or just a fork. Flip it with the help of a large plate as you would with an omelet. Let it slide back into the pan to cook the other side for another 3-4 minutes.
Cook the remaining batter as well to have two Zucchini Farinatas to enjoy on their own or filled as you like. They are great to enjoy both hot and cold.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can also add 2 fresh scallions thinly sliced to the batter
For filling, I recommend mozzarella, tomatoes, tuna, cooked ham, etc.
Don’t miss the recipe for my Chickpea Balls
