This zucchini, fetta and herb slice is more of a brunch dish, filling your home with a delicious herbacious aroma while this slice is baking. The more herbs the better so feel free to mix it up and try different herbal variations. Dusting the dish with polenta makes an easy crunchy base for the slice.
Butter and polenta, for dusting the dish
5 medium (700g) zucchini, coarsely grated
5 (60g) eggs
1/2 cup extra-virgin olive oil
1 bunch chives, chopped
1/2 bunch dill, chopped
1/2 bunch mint, chopped
1/2 bunch basil, chopped
150 g parmesan cheese, freshly grated (use kefalagravera if goats cheese better tolerated than cows)
200 g sheep feta
1 cup buckwheat flour or gluten free flour blend
2 tsp baking powder
Preheat oven to 180°C.
Pile the grated zucchini into a colander and leave to drain.
Grease a 32x22cm ovenproof baking dish with butter. Dust heavily with polenta, tap out the excess, and set aside.
Whisk the eggs into a large mixing bowl with the oil and herbs.
Squeeze out as much liquid from the zucchini as possible before stirring into the egg and herb mixture.
Crumble in the parmesan and ⅓ of the feta (saving ⅔ for the top).
Add the flour and mix in until it is combined (mixing by hand is easier, as mixture gets quite thick).
Spread the mixture into the prepared dish.
Bake for 20 minutes, remove from the oven and and break up the remaining feta for the top.
Bake for another 30-40 minutes or until the fetta is brown and the top of the pie is springy when pressed (insert a knife into the middle if you are unsure and check that the egg is cooked)
Cool in the dish for at least 10 minutes
Serve hot or cold with rocket and lemon.
Cooks Tip: use a potato ricer to squeeze liquid out of zucchini if you don’t have much time for draining.
Sliced fennel bulb makes an interesting addition
Serve with bacon or slices of ham
Chop cherry tomatoes in half press in cut side up on the top before baking
Or bake a vine of cherry tomatoes at the same time as the slice and serve on top