Recipe courtesy of Edna Piorko from the Art 192 Gallery
Ingredients:
- 6 zucchini – cut into thin slices
- 2 tomatoes – cut into thin slices
- 5 eggs
- 1/2 cup self-raising flour
- 2 tablespoons olive oil
- A little basil (fresh – torn by hand or dried)
- A little oregano
- A little marjoram
Preparation Instructions:
- In a 26 cm diameter baking pan, spread the zucchini and tomato slices on the bottom
- Bake for about 15 minutes at 180 degrees, and pour off the liquid from the vegetables
- Mix in a bowl: eggs, flour, oil, and pour over the vegetables
- Sprinkle the spices on top
- Bake for about 35 minutes at 180 degrees until golden
In the photo: Kayla Talmi’s baking and serving utensils
Photo: Kayla Talmi
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