adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Zucchini & feta cake
Zucchini & feta cake
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
(Plus 5-minute resting period)
Ingredients:
  • Olive oil, to grease
  • 80ml (1/3 cup) olive oil
  • 1 brown onion, halved, finely chopped
  • 100g pancetta slices, chopped
  • 55g (1/3 cup) pine nuts
  • 2 garlic cloves, crushed
  • 150g (1 cup) self-raising flour
  • 3 medium (about 350g) green zucchini, ends trimmed, coarsely grated
  • 4 eggs, lightly whisked
  • 60ml (1/4 cup) milk
  • 30g (1/3 cup) shredded parmesan
  • 100g feta, crumbled
  • Freshly ground black pepper
Instructions:
  • 1. Preheat oven to 180°C and brush a 22cm square cake pan with oil and line with non-stick baking paper. 2. Heat 1 tablespoon of oil in a frying pan over medium heat. 3. Add onion, pancetta, and pine nuts. Cook, stirring, for 5 minutes until onion is soft and pine nuts are toasted. 4. Add garlic and cook for 1 minute until aromatic.
  • In a large bowl, sift the flour, then mix in the onion mixture and zucchini. Create a well in the center. In a separate bowl, whisk together the egg, milk, parmesan, feta, and remaining oil. Season with pepper, then pour this mixture into the well and stir until combined.
  • Transfer the mixture into the pan and bake for 30-35 minutes until golden and a skewer comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Cut into squares and serve with salad.

Similar Recipes