Zucchinis must be plentiful this time of the year as my local providore of fruit and vegetables was just about giving them away. So I decided to try a few of the ones I puchased to make this recipe. There are a number of ways this can be prepared. Baking as a loaf or in individual serves in a muffin tin or made into individual patties and fried. I choose to try the healthier version baking individual serves in a muffin tin.
2 zucchinis grated
1 brown onion finely diced
2 garlic cloves crushed
2 bacon rashes diced (optional)
200 grms Feta grated or crumbed
½ cup Panko bread crumbs or fresh bread crumbs
½ cup Italian flat leaf parsley finely chopped
¼ - ½ tsp dried dill or dried oregano
Salt and Pepper
Pre-heat your fan forced oven to 200 C. I also preheat a granite pizza slab at the same time. The pizza slab will provide a good source of heat for the bottom of the muffin tin. I used a large muffin tin for these pies which is sprayed with olive oil and set aside while the oven is heating.
Grate the zucchini and sprinkle it with salt and let it rest it in a colander to drain for 10 minutes. Then rinse with clean water and squeeze out any remaining liquid.
Lightly sauté the onions, garlic and bacon and allow to cool.
Beat the eggs in a large bowl and combine all the ingredients ensuring everything is evenly mixed.
Using a spoon fill the muffin cups to the top.
Bake for 25-30 minutes, then test to see the mixture has set.
Alternatively you can shape the mixture into patties dust with plain flower and shallow fry in olive oil. Drain on a paper towel before serving.