Saturday, January 19, 2008

Zucchini, feta and mint pie

Hello everyone,

It’s the end of another weekend. How do they fly by so quickly? I think we should have a third weekend day mandated that must be free from chores or work. A day just for fun.

I tried out a new chocolate cake recipe today and it was sensational. It’s really easy too, so I’ll give it to you in a few weeks time. But this week’s recipe is one of my favourites, a really good zucchini slice. It tastes delicious and freezes beautifully. I often make it on a Sunday afternoon and slice it up and freeze the portions. Great for work lunches if you have access to a microwave to heat it up. You could also slice it into dainty little squares and serve with toothpicks with drinks at a party. Keep that in mind for all the pre-Christmas parties!

Have a lovely week.

Love from Jane xx

Zucchini, feta and mint pie

Serves 6-8

What you need:

Polenta or breadcrumbs, to dust
700g (about 8) zucchini, coarsely grated (use the food processor)
5 eggs
½ cup olive oil
1 cup chopped chives (2 bunches is fine)
½ cup roughly chopped mint
220g feta, crumbled
150g freshly grated parmesan
1 cup self raising flour
10 cherry tomatoes, halved

What you do:

1.Preheat oven to 180C (or 160C fan forced). Butter a 5cm deep, 18cm square cake pan and line with baking paper. Butter paper and dust with polenta or breadcrumbs, then tap out excess.
2.Place grated zucchini in a colander, weigh down with a plate and drain for ten minutes.
3.Whisk eggs in a large bowl, then whisk in olive oil, chopped chives and mint.
4.Press down firmly on the plate over zucchini to squeeze out liquid, then stir zucchini into eggs. 5.Add most of the feta (reserve some for the top) and the parmesan, then season with salt and pepper. Add flour and mix until combined.
6.Spread batter into prepared pan and sprinkle with reserved feta. Gently press the cherry tomato halves, cut-side up, onto the surface.

7.Bake for 45-50 minutes until the top is springy when pressed and it looks set when you insert the point of a knife into the centre.
8.Cool in pan for 10-15 minutes, then invert the pan onto a chopping board or large plate. Peel away paper, then sit your serving platter on top and re-invert the pie onto it.

Serve warm or at room temperature.