Zucchini Socca Recipe and More Clean Recipes!

Looks so good – and totally clean! Not to mention I LOVE baking. Here’s the link for the pictures:
http://www.neetashealthyplate.com/2010/10/socca-with-caramalised-onions-zucchini.html 
And she has more Clean recipes here! http://www.neetashealthyplate.com/p/clean-recipes.html

I had never heard of socca before but it’s like a garbanzo pancake or crepe: http://en.wikipedia.org/wiki/Farinata   Yum! (Can you tell I’m hungry after my dinner juice?)

2 cups Chickpea flour ( also called gram flour or garbanzo flour)
2 and 1/4 cups Water
4 tbsp Olive Oil
Fine round slices of zucchini
Half a red onion lightly caramelized in olive oil (optional)
1 tbsp of Herbes de provence (or mixed dried herbs)
sea salt to taste
Fresh thyme (optional)
Lots of black pepper

This makes two trays of Socca. You can half the ingredients and make
just one, but use 1 tbsp of oil in the batter, and 1 and a 1/2 on the tray.

Add water little by little to the flour and whisk till well combined
and there are no granules left. The batter should be totally smooth.
You might need to add a little more water.
Add 1 tbsp of olive oil, salt and the herbs. Mix then leave it to rest
for around 20 to 30 minutes.

Heat the oven to 200 C (400 F) and warm a baking tray or cast iron oven pan
for a few minutes.
Pour 1 and a 1/2 tbsp of Oil on to the tray and move the tray to spread
the oil all over. Pour the batter on the oil till you get around 1/4″ thickness
or even slightly less.
Spread the onions over it then lay down the zucchini slices.
Crush fresh thyme over it and sprinkle some salt and pepper.

Bake it for 15 to 20 minutes till it is set and a knife comes out clean.

Drizzle some olive oil over and eat it warm.

We ate these slices of Socca for lunch with a big bowl of greens
and a yummy ginger and garlic roasted broccoli.