Ingredients:
1 1/4 lbs zucchini
4 tablespoons vegetable oil
1 small onions
3 fresh jalapeno peppers, seeded and cut into strips
3 large eggs
1/2 cup self raising flour
1 cup grated monterey jack cheese or 1 cup mild cheddar cheese
1/2 teaspoon cayenne pepper
1 tablespoon butter
salt
Directions:
Preheat oven to 350 F.
Top and tail the zucchini, then slice them thinly.
Heat the oil in a large frying pan.
Add the zucchini and cook for a few minutes, turning them over at least once, until they are soft and beginning to brown.
Using a slotted spoon, transfer them to a bowl.
Slice the onion and add it to the oil remaining in the pan, with most of the jalapeno strips, reserving some for the garnish.
Fry until the onions have softened and are golden.
Using a slotted spoon, add the onions and jalapenos to the zucchini.
Beat the eggs in a large bowl, add the self raising flour, cheese and cayenne.
Mix well, then stir in the zucchini mixture, with salt to taste.
Grease a 9-inch round shallow ovenproof dish with the butter.
Pour in the zucchini mixture and bake for 30 minutes until risen, firm to the touch and golden.
Allow to cool.
Serve the zucchini torte in thick wedges, garnished with the remaining jalapeno strips.
A tomato salad, sprinkled with chives, makes a colourful accompaniment.
Servings: 4-6
Time preparation: 15 min.
Time total: 55 min.