And after the famous oven-baked battered gratin fennel, could I not try the more summery version with the zucchini and the red onion that I adore so much? They are made by seasoning them with my special and super-tested batter based on chickpea flour and water, which will make them very nutritious and delicious! Moreover, in this way, they will be a dish suitable both for those who are gluten intolerant and for those following a vegetarian diet, so if you have guests with these dietary needs, you will certainly win them over! They are prepared in no time, because the vegetables just need to be sliced and placed directly in the baking tray raw, without dirtying other pots! One of the easiest recipes I can offer you, and it won’t fail to be appreciated by those who have very little time to spend cooking! For convenience, you can also prepare them the day before and reheat them shortly before serving! In this way, they are also perfect to take with you as a packed lunch to the office or on a day trip. Cold and cut into squares, they are also excellent snacks to offer with an aperitif!
Zucchini are among the most versatile vegetables, as they can be made in a thousand different ways. Here are some other ideas for inspiration:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients:
- 2 white zucchinis (medium)
- 1 Tropea red onion
- 2 oz grated Parmesan
- 2 tbsps extra virgin olive oil
- 1 1/4 cups chickpea flour
- 1 cup cups water
- 1 tsp yellow mustard powder
- 1/3 tsp garlic powder
- 1 tbsp herbs (dried chives, fresh rosemary, parsley)
- 2 pinches salt
- to taste pepper
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 1 Cutting board
- 1 Knife
- 1 Mixing bowl
- 1 Sieve
- 1 Whisk
- 1 Baking tray
- 1 Parchment paper
- 1 Ladle
- 1 Spoon
Steps:
In a large mixing bowl, start by sifting the chickpea flour, using a sieve.
Add the garlic and the mustard powder, and the chopped herbs.
Add 2 pinches of salt and pepper to taste.
Gradually add water, using a whisk.
Whisk vigorously to remove all lumps until you have a smooth and homogeneous batter.
Cut the zucchini into slices about 1/4 inch thick
Do the same with the onion and add a little salt.
Line a baking tray with parchment paper, brushing it with 2 tablespoons of oil. Place a first layer of zucchini slices and one of onion without overlapping them too much.
Pour 2-3 ladles of batter on top, spreading evenly over the entire surface with the help of a spoon or spatula.
Cover with 2-3 tablespoons of grated Parmesan and repeat the operation by forming a second layer of zucchini, onion, and a pinch of salt.
Cover with more batter and spread evenly.
Add another 2-3 tablespoons of grated Parmesan and complete with a third and final layer until all ingredients are used up.
Place in the oven preheated to 390°F for 30′-35′ or until a nice golden crust forms on top! Turn off, remove from the oven, and let cool slightly before serving!
And voilà…your battered zucchini and red onion are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉You can store the battered zucchini and onion in the fridge, in suitable refrigeration containers for 3-4 days. Freezing is possible for 1 month.
Tips, notes, variations, and suggestions
🟣 You can replace chickpea flour with rice flour, lentil flour, or cornmeal, the really fine type, if you want to keep the gluten-free version, otherwise all-purpose flour will do.
🟣 For a total vegan version, you can replace grated Parmesan with nutritional yeast flakes, which as explained earlier is an inactive yeast, simply considered as a food flavor enhancer due to its strong taste or as a dietary supplement for its many properties, including fibers (beta-glucans), vitamins, and minerals.
🟣 If you love super crispy vegetables, I recommend an even crunchier version, distributing the same amount of ingredients listed in the recipe on a single layer inside a larger baking tray that can hold them, like a baking sheet. Let me know!
