Ingredients
- Polenta (cornmeal)
- 200g Feta
- 700g Zucchini grated
- 150g Parmesan
- 5 large eggs
- ½ cup parsley
- ¼ cup olive oil
- 1 teaspoon baking powder
- 1 cup chopped chives
- 1 cup LFGF All-purpose wholemeal flour
- 12 cherry tomatoes, halved
- Salt & pepper to season
Method
- Preheat the oven to 180c
- Butter a 22cm square cake tin and line it with buttered baking paper. Dust tin with polenta, then set tin a side.
- Place the grated zucchini on paper towel or on a clean tea towel. Roll up the paper or
- tea towel title to adsorb liquid out of the zucchini set a side.
- Break eggs into a large bowl and whisk them together.
- Add the oil, chives and parsley and whisk together.
- Press towel with zucchini, making sure all liquid has been removed, then stir the grated zucchini into the egg mixture, break up the feta keeping a little for the top.
- Add the parmesan, season with salt & pepper and mix in the LFGF All-purpose wholemeal flour until it’s all combined, making sure it is well mixed.
- Spread mix evenly into prepared tin, then sprinkle the reserved feta over the top.
- Press the cherry tomato halves into the top.
- Place in the oven and bake until it looks as though it has set and is nicely brown on top.
- Serve with a salad for a lovely light meal.
