2 ea – Zucchini (grated)
2 ea – Yukon Gold Potato (grated)
1 ea – Corn
50 g – Ground Flax Seed
60 g – Kosher Salt
5 g – Ground Black Pepper
75 g – Olive Oil
In a bowl, add the zucchini and salt, tossing to combine.
Transfer the zucchini to a strainer and allow to sit for 20 min.
At this point, press as much moisture out of the zucchini as possible.
Transfer the zucchini back to a bowl and add the potatoes, corn, flaxseed, and black pepper.
Toss this mixture with olive oil and then portion out into the Electrolux egg pan oven accessory filling just above the top of each cavity.
In the air-o-steam Touchline combi oven, bake on combi mode 375°F / 30% humidity / 20 min.
Place in the air-o-chill blast chiller/shock freezer to cool down and flip over onto a tray.
Reheat as needed or serve hot instead of cooling down in the air-o-chill blast chiller/shock freezer.