September 11, 2012 by Leanne Vogel December 17, 2018
The last time that Beth from Tasty Yummies visited, she shared a gluten-free and vegan lentil “meat”loaf that wowed us all. I can’t tell you how many times I’ve made this loaf since – for dinner parties, potlucks, or on a lazy Sunday afternoon. The recipe is just that good that you can’t not make it over, and over, and over again.
I have no doubt that with Beth’s skills in developing crowd-pleasing gluten-free and vegan, recipes that this zucchini socca will be a thing of dreams. Enjoy!
Hi guys! Beth from Tasty Yummies here! I have been blogging at Tasty Yummies for over 2 years now, where I feature clean, gluten-free, seasonal recipes, most of which are also vegan.
I am so happy to be back here on Healthful Pursuit again, sharing a recipe with you guys while Leanne and Kevin make the big trip to Montreal. I am so happy for them and the new journey that lies ahead and I cannot wait to follow along! What a pleasure to not only be sharing one of my recipes on a blog that I admire so much, but to also be among so many other wonderful guest bloggers who I also follow and love, so thank you Leanne and thank you guys for reading!
I decided to share a recipe that would be perfect way to use some of those last of the season zucchini, whether from your own garden, your neighbors or maybe like me, your CSA share. Zucchini is my absolute favorite vegetable and I love coming up with creative uses for it every year. This year I even made zucchini chocolate chip cookies with some of the abundance of zucchini.
Socca, if you haven’t yet had one, will definitely become a new obsession after you make your first one. Socca, also known as farinata or cecina, is a sort of thin, unleavened pancake or crêpe of chickpea flour. Served hot and crispy, this chickpea pancake is a quintessential street food found in Nice, France. Many times it is browned or even blackened around the edges, and it has an almost custard like, tender inside. From what I have read, traditionally it is made in a cast iron pan over hot coals or a fire, but it can certainly be made at home in a hot oven, either in a cast iron pan, cake pans or a pizza pan.
I have made it the traditional way with chickpea flour and I have also made it with a blend of chickpea and fava bean flour. Both ways are delicious. Socca can be made with any extra add ins, topped with whatever you would like, or just simply as is. It is so versatile, I bet you could even make a sweet dessert type socca! It is great just cut into wedges as a simple and easy to eat appetizer or it can also be served almost like a pizza, as a meal. Not too long ago I shared a recipe for a Kalamata Olive and Herb Socca with Roasted Vegetables that I served as a simple lunch for myself and my hubby!
This socca features shredded zucchini inside which provides a nice bit of color and flavor, but I also added in some fresh basil and some red pepper flakes and topped it all off with caramelized onions, one of my favorites! There is a wonderful crispiness to the outside and a nice creamy and delectable inside.
Thanks again for having me Leanne and safe travels to you, Kevin, Lexy and Pebbles!
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.