The beautiful days and the picnics are given us rendezvous. This week, I met friends at the Lake of Saint-Mandé to enjoy a moment of conviviality in the open air. So I went behind the stove to prepare a veggie friendly dish, gluten free and especially healthy. I made a buckwheat zucchini flan that has delighted everyone, so I share the recipe with you!
Buckwheat zucchini flan: the recipe
Ingredients
2 nature yogurts
2 big eggs
2CS of tomato sauce (like Arabiatta)
2 zucchini
1 red onion
1/2 cc of cumin
1/2 cc of turmeric
150g cooked buckwheat
1 tablespoon of corn flower
1 tablespoon of olive oil
Salt, pepper
Chive
Rinse the buckwheat and cook in a pan of boiling water until the grains become tender. Drain, reserve.
Mince the red onion. Wash and cut the zucchini into thin slices. Cook everything in the olive oil. Add the cumin and turmeric. Salt and pepper.
In a bowl, beat the eggs in omelette and add the yogurts. Finish with buckwheat and vegetables then tomato sauce.Finish with chives. Mix well.
Pour the mixture into a pre-oiled plan with a little olive oil. Bake at 200°C for about 25 minutes.
Once out of the oven, let cool and enjoy.
For picnics, cut squares for easier tasting.
