Gluten Free Zucchini, Feta and slice


  • 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


  1. Preheat the oven to 180c
  2. Butter a 22cm square cake tin and line it with buttered baking paper. Dust tin with polenta, then set tin a side.
  3. Place the grated zucchini on paper towel or on a clean tea towel. Roll up the paper or
  4. tea towel title to adsorb liquid out of the zucchini set a side.
  5. Break eggs into a large bowl and whisk them together.
  6. Add the oil, chives and parsley and whisk together.
  7. 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.
  8. 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.
  9. Spread mix evenly into prepared tin, then sprinkle the reserved feta over the top.
  10. Press the cherry tomato halves into the top.
  11. Place in the oven and bake until it looks as though it has set and is nicely brown on top.
  12. Serve with a salad for a lovely light meal.

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