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Farinata with zucchini, mint and feta

A summery farinata with thin zucchini, fresh mint and feta.

  • 35 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Farinata with zucchini, mint and feta

Per serving

Calories
536 kcal
Protein
24.9 g
Carbohydrates
48.9 g
Fat
27.1 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chickpea flour75 g
  • Zucchini150 g
  • Feta40 g
  • Mint3 g
  • Extra virgin olive oil1 tablespoon
  • Saltto taste
  • Black pepperto taste

Contains: lactose,

In season: June – September

Method

  1. Put the chickpea flour in a bowl and slowly whisk in cold water, about three times the weight of the flour, until smooth; add salt and leave it to rest for 30 minutes, skimming off the foam on top.
  2. Meanwhile wash and trim the courgettes and slice them into paper-thin rounds, with a mandoline if you have one. For the last 15 minutes preheat the oven to 250 °C (conventional).
  3. Grease a 24 cm tin with the oil and heat it in the oven for 5 minutes, until the oil is very hot.
  4. Pour the stirred batter into the hot tin, spread the courgettes over the top and bake at 250 °C for 18 minutes, until golden and crisp at the edges.
  5. Finish with the crumbled feta, torn mint leaves and a grind of black pepper.

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