Zucchini Feta Squares
Presented by: Margaret Saloustros, Port Moody
Cook's Note: A very versatile recipe. The zucchini can easily be swapped for spinach or broccoli, and the feta can be swapped for Swiss or cheddar cheese. It all depends on your personal preference.
makes 24 squares
- 3 eggs, lightly beaten
- 1 cup (250 ml) whole wheat pastry flour
- 1 cup milk
- 1 teaspoon baking powder
- 4 cups (1 litre) raw, thinly sliced zucchini
- 2 cups (500 ml) coarsely broken up feta cheese
- 1/4 teaspoon black pepper
- 4 Tablespoons toasted sesame seeds
Preheat oven to 375 degrees. Grease 9 x 13-inch rectangular baking dish.
Toast sesame seeds in a dry frying pan on the stovetop over medium-high heat. Shake pan or stir the seeds until they become fragrant and start to turn golden./p>
In a large bowl, whisk eggs well and add flour, milk, and baking powder. Continue whisking until smooth. Add the sliced zucchini, feta cheese, and pepper. Stir until well-combined.
Pour into prepared baking pan. Smooth the top. Sprinkle with the sesame seeds. Bake for 25-30 minutes, until top is golden and slightly puffed.
Let cool slightly before cutting into squares. Serve warm or at room temperature.