So this recipe comes from another cookbook I bought in Colombia called En Su Mesa by five Colombian female chefs. A beautifully written and photographed book that I just can’t wait to share with you. This recipe is from one of the chefs her name is Anita Botero a very talented chef who studied in Le Cordon Bleu in London and has a restaurant called La Cafetiere de Anita. Her recipes are described as Colombian gourmet comfort food. This recipe is just divine, so delicious I took it all to share with my coworkers and it was a big hit! So smooth, cheesy, and bacon-y I can’t have enough of them.
- 6 Strips of Bacon (which ever you prefer), diced
- 1 White Onion, chopped small
- 3 1/2 Cups Zucchini, grated with skin
- 1 Cup Gouda Cheese, grated
- 2 Cups All-Purpose Flour
- 1 Tsp Baking Powder
- 1/2 Cup Sunflower Oil or Vegetable Oil
- 5 Eggs
- Salt & Pepper, to taste
- 1/4 Cup Melted Butter
- Plain Bread Crumbs
- Preheat oven to 375 degrees Farenheit.
- In a saute pan cook the bacon until crisped and reserve.
- With 2 tbsp of the bacon fat, saute/cook the onion until transparent and reserve aside.
- In a bowl mix the zucchini, cheese, flour, baking powder, oil, eggs, bacon, onion, salt & pepper till well combined. Set aside.
- To prepare the 10 x 7 in. baking pan brush the melted butter all around inside and top with the bread crumbs. Make sure to cover all parts in pan.
- Pour the zucchini mixture evenly in the pan and bake for 45-60 minutes, until it is firm.
- After baked let it rest for 10 minutes before cutting into 2 in. cubes.
- Serve warm or cold.