Is it just me, or has the weather been weird? Hot, cold, hot, cold, and back to hot again. On that 40 degree day last week I couldn’t decide what to make for dinner and, I didn’t really feel like cooking. That’s when I remembered that delicious recipe for Zucchini, feta, and dill pie by Belinda Jeffery. it ticks all the boxes, quick, easy, nutritious, and guaranteed leftovers. My friends and family ate it for days! We used to make individual serves to sell in the shop and, they were always a big hit. We tweaked them a little depending on what cheeses we had in the fridge, and what fresh herbs we had growing the garden. The great thing about this recipe is you can make small changes depending on what you have in the fridge. We used gluten free flour, but you can use any flour you like. It can be eaten hot or cold and, works well for breakfast, lunch, dinner, lunchboxes, and snacks. That’s what make it ‘anytime’ pie.

What you will need

• 700g zucchini, coarsely grated

• 5 x 60g eggs lightly whisked

• ½ cup (125ml) extra-virgin olive oil, plus extra for brushing

• 1 cup chopped herbs (mint, dill, chives, spring onions, parsley. basil)

• 50g Meredith dill chevre

• 200g feta

• 150g freshly grated parmesan

• sea salt, to taste

• freshly ground black pepper, to taste

• 1 cup (150g) gluten free self-raising flour

• 8-12 cherry tomatoes, halved

Method

Heat the oven to 180 degrees and grease a 22cm square baking dish or cake tin.

Place grated Zucchini in a large sieve and squeeze excess water, add them to a large bowl. Add lightly whisked eggs to the same bowl with the olive oil, crumbled feta, chevre, and grated parmesan. Add the fresh herbs and salt and pepper to taste. Mix with the flour until well combined, but don’t over mix. add to baking dish and garnish with sliced cherry tomatoes. Bake for 40-50 minutes, or until golden brown and cooked through. Let sit for ten minutes before serving. Goes great with a dressed green salad.

Enjoy Anytime!

P x

Serves- 6