One of LFGF’s all time favourites and most requested recipe. Enjoy this lovely light meal with a salad during the warmer summer months or as a winter warmer.
Ingredients
- Polenta (cornmeal) for dusting
- 700g (24.5oz) of zucchini, grated
- 5 large eggs
- ¼ cup of olive oil
- 1 cup of chopped chives
- 12 cherry tomatoes, halved
- 200g (7oz) of feta
- 150g (5oz) of parmesan
- ½ cup of parsley
- 1 teaspoon of Gluten Free baking powder
- 1 cup of LFGF All-Purpose Wholemeal Flour
Method
- Preheat the oven to 180°C.
- Butter a 22cm square cake tin and line it with buttered baking paper, dust tin with polenta and set aside.
- Place the grated zucchini on paper towel or a clean tea towel. Roll up to absorb liquid, then set aside.
- Break eggs into a large bowl and whisk together, add the oil, chives and parsley and whisk together.
- Press towel with zucchini tightly, making sure you get all the liquid out.
- Stir the grated zucchini into the egg mixture.
- Break up the feta, keeping a little aside for the top.
- Add the parmesan, season with salt and pepper, mix in LFGF All-Purpose Wholemeal Flour until combined.
- Spread mixture evenly into prepared tin, sprinkle the reserved feta over the top.
- Press cherry tomato halves into the top.
- Place in oven and bake until set and nicely brown on top.
Handy Hints
- LFGF flour works cup for cup with wheat flour.
- Add 1 teaspoon of gluten free baking powder for each cup of LFGF flour for self-raising flour.