If you look at the number of recipes I have here that use zucchini, it’s clear that I’m a bit of a zucchini addict. It’s such a great versatile vegetable. This easy to make ‘pie’, by Belinda Jeffery, is great to serve at room temperature and ideal for any meal of the day. I like to use a crumbly feta for this, like Dodoni, whereas for other recipes a firmer feta is required like South Cape or Lemnos. The recipe also suggested a cooking time of 45 minutes, and I have found this not long enough both times I have made it, even with a fan forced setting, and cook it for a good hour. I’ve used standard cherry tomatoes but also a mix of varieties which look pretty.
5 x 60g eggs
125ml extra-virgin olive oil
1/2 cup chopped chives
1/2 cup chopped dill
150g freshly grated parmesan
Salt and pepper to taste
150g self-raising flour
8-12 cherry tomatoes, halved
Coarsely grate the zucchini into a large sieve or colander, sit a plate on top to weigh it down a little and leave to drain. I like to leave it for a good half hour or so, then squeeze out any liquid.
Meanwhile, preheat your oven to 180C. Grease a 22cm square cake tin and line the base and sides with baking paper.
Break the eggs into a large bowl and whisk them together. Add the oil, chives and dill, and combine. Add the grated zucchini and combine with a wooden spoon. Crumble in the feta, add the parmesan, then season to taste with salt and pepper. Add the flour and mix it in until it is combined.
Spread the batter into the prepared tin then gently press the cherry tomato halves, cut side up, into the surface. Season with a little salt if desired.
Bake for about an hour, or until the top of the pie is springy when pressed; you can test it with a knife or skewer in the centre, but note it is quite moist. Cool in the tin for 10-15 minutes before turning out and serve hot or room temperature as desired, but I think the latter is better.