I really liked this and think it will reheat in the air fryer beautifully. (It will retain crispiness or gain crispiness if you didn’t bake it quite long enough) My neighbor brought a little jar of homemade Italian spices that I used on this and it was PERFECT. Now, I just need to find out exactly what she put in that jar. Unfortunately, I could not use an egg substitute for this dish but I did use gluten free flour and Almond milk and a Dairy free cheese. This could make a nice breakfast option or entree’ with a side salad.
COMBINE:
1 C. SHREDDED AND DRAINED ZUCCHINI. (I grated the zucchini and let it sit over a colander for an hour with a paper towel on top)
1 c. Carrots, shredded
1/2 small red onion, sliced thin
BATTER:
2 eggs
1/2 c. GF flour
1/4 tsp. xanthan gum
1/4 c. almond milk
1/2 tsp salt
1/4 tsp pepper
MIX WELL:
Pour batter over the veggies and mix till coated. Pour mixture into a greased baking dish or pizza pan or lined baking pan and flatten evenly.
BAKE:
Bake for 20-25 minutes at 375
ADD: 1 c. Dairy free mozzarella cheese and return to the oven for additional 10-15 minutes