Zucchini Tacos as per Dish Mag Issue 80 October/November 2018

3 medium zucchini
1/4 cup of ground almonds
2 tablespoons cornflour
1/4 teaspoon baking powder
1/2 cup grated cheddar
finely grated zest of 1 large lemon
1 large egg
salt and pepper

Grate the zucchini into muslin or tea towel and wring all the water out... put into a large mixing bowl and add all the other ingredients and mix well... divide into 4 portions and place on a lined baking tray patting the mixture out into approx 15 cm circle/pancakes.

Bake on fan bake at 180 degrees for 20 mins and then flip over for a further 10 mins approx or until you have golden brown edges.


Wairere Nursery
826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm