Socca with Tomatoes & Zucchini
| Servings |
|
Ingredients
- 1 cup Chickpea Flour
- 1 cup water
- 2 tbsps Avocado Oil
- 1/4 tsp sea salt
- 1 zucchini (medium, sliced into ribbons)
- 1 Tomato (medium, diced)
- 1/4 cup Pitted Kalamata Olives (chopped)
- 1/4 cup Goat Cheese (crumbled)
- 1/4 cup basil leaves (sliced)
- 1/4 tsp red pepper flakes ((optional))
Ingredients
|
|
Instructions
- Add the chickpea flour, water, avocado oil and sea salt to a medium bowl and whisk together. Allow this to sit for about an hour at room temperature.
- Turn on your oven to broil, and put your cast iron pan in the oven while it pre-heats to make sure it is really hot.
- Pour the chickpea mixture into your hot cast iron pan and swirl it around if necessary to ensure it coats the pan. Broil for 5 to 7 minutes, keeping a close eye to avoid burning.
- Remove the pan from the oven and then turn the oven to 425ºF (218ºC).
- Top the socca with zucchini, tomato, olives and goat cheese and bake for 8 to 10 minutes.
- Remove the pan from the oven. Garnish the socca with sliced basil. Let cool slightly before sliding it off the pan and onto a plate. Slice into quarters and top with red pepper flakes. Enjoy!
Recipe Notes
Additional Topping Ideas
Pesto, herbs, a drizzle of olive oil or your favourite vegetables.
No Avocado Oil
Use olive oil instead.
Leftovers
Best enjoyed warm or at room temperature. Store in the fridge up to 3 to 4 days. Reheat in the oven.
No Cast Iron Pan
Use any flat, shallow oven-safe baking dish.
Dairy-Free
Omit the cheese.
10 ingredients ·1 hour 20 minutes
Share this Recipe
Powered by WP Ultimate Recipe
Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
