Zucchini, Dill and Feta Slice
With fragrant spring onions, fresh zucchini and dill, this frittata style slice is the perfect springtime meal, best enjoyed for lunch with a zesty side-salad. And what better way to indulge the taste buds than with the tangy kick of feta cheese?
- 1 teaspoon olive oil
- 1 small onion, diced
- 1 large zucchini, grated
- 75g baby spinach
- 3 eggs
- 1/3 cup self-raising flour
- 1/8 cup vegetable oil
- 3 spring onions, chopped
- 1/4 cup fresh dill, chopped
- 100g feta cheese, crumbled
- 1/2 cup cheddar cheese, grated
Preheat the oven to 180°C. Line a slice dish with baking paper.
First, heat olive oil in a frying pan and cook onions for two minutes. Add the zucchini and cook everything until softened. Toss in spinach leaves and stir through until wilted.
Next, lightly beat eggs and combine together with flour, vegetable oil, spring onions and dill.
Stir in the onion and zucchini mixture along with the cheeses. Pour into dish and bake for 20-30 minutes until set. Remove from oven and allow to sit for 10 minutes before serving.
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