Zucchini slice is life, obvs.
This one though, is like none I’ve ever tasted before! So delicious and moist (surely I’m not the only one that hates this word.. but there’s no better word to describe it!)! I can literally eat the entire thing in one sitting. It’s from Belinda Jeffery’s Mix and Bake. She calls it a pie.. but pie/slice, whatevs, who cares, it’s the most yum.
Zucchini, Feta and Dill Pie
fine polenta, for dusting
700g zucchini, coarsely grated
1/2 cups (125ml) extra-virgin olive oil, for brushing
1 cup chopped chives
1/2 cup chopped dill or mint or basil (I use dill)
150g freshly grated parmesan
sea salt and freshly ground black pepper, to taste
1 cup (150g) self raising flour
8-12 cherry tomatoes, halved
mint sprigs or leaves (optional), to serve
1. Preheat your oven to 180c. Butter a 22cm square cake tin and line it with buttered baking paper. Dust the tin with the polenta, tap out the excess and set it aside.
2. Pile the grated zucchini into a large sieve or colander, sit a plate on top to weigh it down a little and leave to drain.
3. Meanwhile, break the eggs into a large bowl and whisk them together. Add the oil, chives and dill/mint/basil and whisk them in.
4. Press down firmly on the plate over the zucchini to squeeze out as much liquid as possible. Stir the grated zucchini into the egg mixture. Crumble in most of the feta (reserving a little for the top of the pie) along with the parmesan, then season to taste with salt and pepper. Add the flour and mix it in until it is combined (slip disposable gloves on and mix by hand as it can be quite think). Spread the batter into the prepared tin and sprinkle the reserved feta over the top. Gently press the cherry tomato halves, cut side up, into the surface.
5. Bake for 45-50 minutes or until the top of the pie is springy when pressed. Insert the tip of a fine knife down into the middle and press the two sides of the cut apart – it should look quite set.
6. Take the pie out of the oven and cool it in the tin for 10-15 minutes. Take the pie out of the tray and place on a wire rack. Once cooled, pop on a serving plate. If you have any herb leaves left, scatter them on top.
7. The author suggests this is best eaten at room temperature when the flavour has had a chance to develop. My favourite is a little warmer than room temperature! Leftovers keep really well in the fridge for a couple of days.
Seriously try this recipe, you WON’T regret it! It literally gives me life.