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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Top and tail the zucchini, then slice them thinly. | 3. Heat the oil in a large frying pan. | 4. Add the zucchini and cook for a few minutes, turning them over at least once, until they are soft and beginning to brown. | 5. Using a slotted spoon, transfer them to a bowl. | 6. Slice the onion and add it to the oil remaining in the pan, with most of the jalapeño strips, reserving some for the garnish. | 7. Fry until the onions have softened and are golden. | 8. Using a slotted spoon, add the onions and jalapeños to the zucchini. | 9. Beat the eggs in a large bowl, add the self raising flour, cheese and cayenne. | 10. Mix well, then stir in the zucchini mixture, with salt to taste. | 11. Grease a 9-inch round shallow ovenproof dish with the butter. | 12. Pour in the zucchini mixture and bake for 30 minutes until risen, firm to the touch and golden. | 13. Allow to cool. | 14. Serve the zucchini torte in thick wedges, garnished with the remaining jalapeño strips. | 15. A tomato salad, sprinkled with chives, makes a colourful accompaniment. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1 1/4	1/4		2.8875	0.4276	0.3726	0.055
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
onion	1			28.0	6.537999999999999	0.77	0.07
jalapeno pepper	3		seeded cut	4.8938	1.0969	0.1536	0.0624
egg	3			214.5	1.08	18.84	14.265
self raising flour	1/2	cup		-	-	-	-
monterey jack cheese	1	cup	grated mild	-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.