This time of year, in the summer heat, Zucchinis go a bit over-the-top.
One day you will have a fairly normal sized zucchini growing in the patch and the next day it is a giant beast – resembling some kind of green caveman club.
I had one nearly as big as my arm the other day so I made my famous Zucchini Slice.
Ok… I’ll admit – I stole the recipe and adjusted it a bit.
It was originally a Belinda Jefferies recipe.
I’ll tell you why this slice is so good… It has bunches of fresh herbs in it.
Together with the fetta cheese and the zucchini, the herbs just make it light and filled with summer flavours- not heavy and boring like it’s bacon-filled alternatives.
Make sure you serve it with a salad on the side – I find a salad that includes avocado, watercress and pecans work well.
The leftovers get chopped into bite sized squares and kept in the fridge. They work warm or cold for a quick breakfast, snack or in the kids lunch box.
Zucchinis are high in vitamin A, contain B vitamins including a good amount of folate, contain much fibre in their skins and house a variety of minerals like zinc, iron and manganese. They are also a very good source of potassium – helping to maintain blood pressure and fluid balance.
Herb, Zucchini & Feta Slice
You will need…
- 2 medium sized zucchinis, or half a mutant monster zucchini, grated (you should get around 2 cups. You will need to stick it in a colander after grating and squeeze the excess juice out of it)
- Fresh herbs. I use a mixture what ever is in my garden – and pick out of Chives, mint, basil and dill. Wash and cut them up – clean scissors works best. I use HEAPS – equivalent of a whole bunch probably- sometimes more. If you like herbs – go crazy. If you are a bit more reserved – start off small.
- 5 free-range eggs
- 1/2 a cup of olive oil
- 200gms goats fetta (lok in the ‘gourmet cheese’ cabinet of the supermarket) You can use normal fetta but I find goat much nicer and healthier of course.
- 150gms grated parmesan cheese. Go to a deli and ask them to use their industrial grated for you. This way you are buying better quality parmesan and staying away from the preservative filled prepaged supermarket parmesan that smells like mouldy feet.
- 1 cup of spelt flour (I use either white or a mix of 1/2 white and 1/2 wholemeal spelt)
- 1 tsp aluminuim-free baking powder
- some cherry tomatoes – halved.
1. Set oven to 160oC. Grease and line a square tin (24cm-ish should work)
2. Grab a large mixing bowl. Crack in whole eggs – whisk until happily united. Then add oil. Whisk until emusified – or looking like its mixed – all golden and creamy 😉
3. Add your herbs, bit of ground pepper, crumbled up fetta, parmesan. Mix.
4. Add the drained zucchini grated. Mix
5. Add the flour and baking powder. Mix
6. Pour into pan. Lay tomatoes all pretty on top.
7. Cook for about 55 mins. It should be golden on top and firm and a little springy in the centre upon touch. If you put a knife through the centre and its still sloppy, but the outside is getting really brown – then cover it with foil and cook another 10 mins.
Leave to cool in pan a bit before removing.
EAT and ENJOY ❤