Zucchini and Cheese Focaccia

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Zucchini and Galbanino Focaccia

The Inspiring Story Behind Zucchini Focaccia

Imagine a recipe that transforms humble zucchini into a crispy, flavorful focaccia that’s both nutritious and incredibly satisfying. This Zucchini and Galbanino Focaccia is a testament to creative cooking—a dish that proves healthy eating can be both delicious and exciting.

Born from the desire to create a lighter, vegetable-packed alternative to traditional focaccia, this recipe brings together the freshness of zucchini, the creamy richness of Galbanino cheese, and a clever blend of nutritious ingredients. It’s a perfect example of how simple, wholesome ingredients can be transformed into something truly extraordinary.

Ingredients

For the Zucchini Focaccia

  • Zucchini: 400g (14 oz / about 2-3 medium zucchini)
  • Cheese (light): 150g (5.3 oz), grated
  • Oat Bran: 30g (1/4 cup)
  • Egg: 1 large
  • Psyllium Husk: 5g (1 teaspoon)
  • Baking Powder: 5g (1 teaspoon)
  • Salt: To taste
  • Black Pepper: To taste
  • Garlic Powder: Optional, to taste

Step-by-Step Cooking Instructions

Preparing the Focaccia

  1. Prepare the Zucchini
    • Wash zucchini thoroughly
    • Trim ends
    • Grate zucchini using a box grater or food processor
    • Place grated zucchini in a bowl
    • Let sit for 5 minutes to release excess moisture
    • Squeeze out water using a clean kitchen towel or cheesecloth
    • Ensure zucchini is as dry as possible
  2. Prepare Dry Ingredients
    • In a separate mixing bowl, combine:
      • Oat bran
      • Psyllium husk
      • Baking powder
    • Add salt and pepper
    • Add garlic powder if using
    • Mix thoroughly with a spoon
    • Ensure even distribution of ingredients
  3. Create the Focaccia Mixture
    • In a large mixing bowl, place squeezed zucchini
    • Add grated Galbanino cheese
    • Crack in the egg
    • Mix well until ingredients are evenly distributed
    • Ensure a homogeneous mixture
  4. Combine and Rest
    • Gradually add dry ingredient mixture to zucchini
    • Fold with a spatula
    • Mix until soft and compact
    • Let mixture rest at room temperature for 10 minutes
    • This allows ingredients to bind and flavors to meld
  5. Bake the Focaccia
    • Preheat oven to 180°C (350°F)
    • Line a baking sheet with a silicone mat
    • Using a large spoon, portion out 6 heaping spoonfuls
    • Place portions on the mat
    • Gently flatten each portion
    • Ensure some space between portions
    • Bake for 20-30 minutes
    • Look for golden-brown color and crispy edges
  6. Serve
    • Remove from oven
    • Let cool on the baking sheet for 5 minutes
    • Transfer to a wire rack
    • Cool slightly
    • Serve warm or at room temperature

Nutritional Information

Serving Size: 1 focaccia portion

  • Calories: 60-80
  • Protein: 4-5g
  • Carbohydrates: 5-7g
  • Fat: 3-4g
  • Fiber: 2-3g
  • Calcium: 8-10% of daily value

Preparation Time: 15 minutes Resting Time: 10 minutes Cooking Time: 20-30 minutes Total Time: Approximately 45-55 minutes Servings: 6 portions

Pro Cooking Tips and Tricks

  • Moisture Removal: Thoroughly squeeze zucchini to prevent soggy focaccia
  • Cheese Selection: Use freshly grated Galbanino for best flavor
  • Binding Agents: Psyllium husk helps create structure
  • Even Baking: Flatten portions uniformly
  • Flavor Boost: Experiment with herbs like basil or oregano

Recipe Variations and Substitutions

  • Cheese Alternatives: Try ricotta or cottage cheese
  • Gluten-Free Option: Use gluten-free oat bran
  • Vegan Adaptation: Use flax egg and plant-based cheese
  • Herb Infusion: Add fresh herbs to the mixture
  • Spice Level: Add chili flakes for heat

Frequently Asked Questions

Q1: Can I make these ahead of time? A: Yes! Store in refrigerator and reheat in oven before serving.

Q2: Are these focaccia portions freezer-friendly? A: Freeze in a single layer, then transfer to freezer bag.

Q3: What if my mixture is too wet? A: Add more oat bran or squeeze zucchini more thoroughly.

Q4: Can I use a different vegetable? A: Grated cauliflower or carrots can work similarly.

Q5: How do I know when they’re fully cooked? A: Look for golden-brown color and firm texture.

Storage and Make-Ahead Tips

  • Refrigeration: Store in airtight container for 3-4 days
  • Freezing: Freeze for up to 1 month
  • Reheating: Warm in oven to maintain crispiness
  • Prep Ahead: Grate zucchini in advance
  • Serving Suggestion: Best enjoyed fresh and warm

Discover the magic of light, flavorful focaccia that’s as nutritious as it is delicious!

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