Ingredients
1 zucchini
2 carrots
a wedge of cabbage
2 large eggs
½ cup all-purpose flour
½ cup grated Parmesan cheese
100g shredded cheddar cheese
¼ cup chopped onion
2 green chili
3 pips garlic
paprika
salt to taste
vegetable oil to spray
Method
In a food processor add zucchini, carrot and cabbage and cut it into strips using the Julienne cutter. Then place them in a bowl and add salt to draw out the access water. Squeeze out well and throw the water.
Place zucchini, carrot and cabbage in a bowl, add eggs, flour, Parmesan cheese, mozzarella cheese, sliced onion, sliced green chili, chopped garlic paprika stir until well combined.
Heat oven to 180°C.
Then take a small bowl or cup fill in the mixture and turn upside down on to a parchment paper placed on a baking tray. Spray a bit of oil on the pies
Bake for 40 minutes, after the first 30 minutes turn over and bake for 10 minutes more.
This can also be eaten as a side dish with a main meal.
NB: you can also scoop tablespoonfuls of zucchini mixture into hot oil and fry, working in batches, until golden brown, about 2 minutes per side.
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