Zucchini Cecina with Simple Guacamole, Baby Greens, and Cherry Tomatoes

If you recall my last cecina post, I fell completely head-over-heels in love with the crusty-on-the-outside, custardy-on-the-inside baked chickpea pancake. After two weeks at camp separated from civilization and my own kitchen, I felt that I well deserved another pan of creamy garbanzo beany goodness all to myself. With four more gigantesque zucchini hogging up my refrigerator, I hypothesized that my cecina craving could also eat up (get it? It’s a pun!), a fraction of the green veggie monsters.

Zucchini Cecina with Simple Guacamole, Baby Greens, and Cherry Tomatoes (Gluten Free, Soy Free, Nut Free)

Serves 2-4.

Cecina Ingredients:

  • 1 tbsp olive oil
  • 1 cup garbanzo bean flour
  • 1 cup zucchini, shredded
  • 1 cup water

Guacamole Ingredients:

  • 1/2 small avocado
  • 2 tbsp cilantro, finely chopped
  • 1/2 tbsp lime juice


  • Cherry tomatoes, sliced
  • Mixed baby greens (I used a superb mix of baby mizuna, chard, tat soi, bok choy, arugula, and mustard greens from Harmony Valley Farm.)

Rub a 9″ round glass, metal, or ceramic baking dish with olive oil to prevent sticking. Pour 1 tbsp olive oil into the dish and slide into a preheating oven set to 400°F. Whisk the flour, water, and zucchini in a medium-sized bowl until very well mixed with no lumps. Once the oven is preheated, pour the batter into the pan and bake for 30 minutes.

Batter just poured into oiled pan.

In a small bowl, mash the avocado with a fork. Mix in the lime juice and cilantro. Voila! The simplest guacamole you’ll ever make.

After baking the cecina for 30 minutes, check the texture by lightly pressing on the middle of the pancake. You’re looking for a slightly springy touch. If it feels too soft, bake for another 5 minutes. Scrape around the edges of the cecina with a knife and invert pan onto a cutting board. If the pancake still sticks, flip the pan right-side-up, wiggle underneath it with a spatula to free the deliciousness from its glass prison chamber, and reinvert. If you care about how your food looks, then you can turn the cecina right-side-up again.

Cecina fresh out of the oven.

Spread the guacamole over the entire circle and layer on the mixed greens and cherry tomatoes. Marvel over the epoch of culinary mastery you have created and don’t even think twice about devouring the entire pan (I certainly find no shame in stuffing the whole pancake into my face).


Meal Checklist: Protein–garbanzo beans. Whole Grain–none. But frankly, I may have exploded from any brown rice after scarfing down a whole cecina. Vegetables–zucchini, avocado, tomatoes. Leafy Greens–mixed baby greens.

Local Ingredients: Zucchini from Dana’s garden, cilantro from my garden, mixed baby greens from Harmony Valley Farm, cherry tomatoes from the Hilldale Farmers Market.

3 thoughts on “Zucchini Cecina with Simple Guacamole, Baby Greens, and Cherry Tomatoes

  1. Kat says:

    I cannot *wait* to try this! (I’ve yet to try cecina at all, & this looks like the perfect yummy & healthy version to start with…:D).

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