Ingredients
Check off ingredients as you go
For 1 loaf pan or square baking dish
- 4 eggs
- 4 tablespoons sifted flour
- 4 medium zucchini, grated
- 200g (¾ cup + 2 tbsp) heavy cream (or non-dairy cream)
- 150g (5 oz) feta cheese (or goat cheese, Bulgarian cheese)
- about 15 fresh basil leaves, chopped
- half teaspoon turmeric (for color)
- Salt, pepper
Preparation
- In a skillet, pour 1 tablespoon of olive oil and sauté the grated zucchini over high heat. Continue cooking for a few minutes over fairly high heat so they release as much water as possible. Turn off the heat, add the chopped basil.
- In a mixing bowl, beat the eggs like an omelet, pour in the heavy cream, flour and mix. Crumble the feta, add the turmeric, salt lightly (since the cheese is often salty), pepper. Pour the zucchini into the mixture, stir, then pour into a baking dish.
- Bake for 35 minutes in the oven preheated to 200°C (400°F) with convection heat (watch that it browns without burning).
- Remove from oven, let cool and serve chilled.
Tips
- Don’t skip the feta or other flavorful cheese (goat cheese, Bulgarian…) because the taste of zucchini needs to be enhanced, otherwise it will be bland.
- For a variation, add caramelized onions or mushrooms.
- You can add breadcrumbs to the bottom of the pan and on top for a crispy layer.
- Replace the heavy cream with the same amount of cottage cheese.