Ingredients for Zucchini Feta And Dill Pie
- Polenta
- 2 medium zucchini, grated
- 2 large eggs, lightly beaten
- 2 tablespoons olive oil
- Chives
- 1/4 cup fresh dill, chopped
- 150g feta cheese, crumbled
- Parmesan Cheese
- Sea Salt
- Black Pepper
- Self Raising Flour
- 1 cup cherry tomatoes, halved (for garnish)
- Mint Leaf
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How to Make Zucchini Feta And Dill Pie
- Preheat oven to the temperature specified in Belinda Jeffery's notes (see below).
- Prepare the pie crust (recipe not included, use your favorite store-bought or homemade crust).
- In a large bowl, combine the zucchini, feta cheese, fresh dill, eggs, olive oil, salt, and pepper.
- Pour the zucchini mixture into the prepared pie crust.
- Bake for approximately 45-50 minutes, or until the crust is golden brown and the filling is set. Check for doneness after 40 minutes using a knife inserted into the center – it should come out clean.
- Let the pie cool slightly before slicing and serving.
- For serving as appetizers, press halved cherry tomatoes over the top before slicing into small squares.
- Belinda Jeffery's notes: (Include Belinda Jeffery's specific notes on cooking time and temperature adjustment here).
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
19g
Fat
69g
Carbs
7g
