Ingredients
Check off ingredients as you go
Makes 1 loaf pan or square pan
- 4 large eggs
- 4 Tbsp sifted all-purpose flour (plain flour)
- 4 medium zucchini (courgettes), grated
- 1 Tbsp olive oil
- 200 g (¾ cup + 1 Tbsp) heavy cream (or Israeli gil/eshel cream)
- 150 g (5 oz) feta (or goat cheese, or Israeli bulgarit)
- about 15 fresh basil leaves, chopped
- 1/2 tsp turmeric (for color)
- Salt, pepper
Instructions
- Pour 1 tablespoon of olive oil into a skillet and sauté the grated zucchini over high heat. Keep cooking for a few minutes over fairly high heat so they release as much water as possible. Turn off the heat and add the chopped basil.
- In a large bowl, beat the eggs as for an omelet, pour in the cream and the flour, and mix. Crumble in the feta, add the turmeric, salt lightly (the cheese is often salty already) and add pepper. Pour the zucchini into the mixture, stir, then pour into a pan.
- Bake for 35 minutes in an oven preheated to 200°C (400°F) on the fan/convection setting (keep an eye on it so it browns without burning).
- Take it out of the oven, let it cool and serve chilled.
Tips
- Don’t skip the feta or another cheese with real flavor (goat cheese, bulgarit…) because the zucchini needs a lift, otherwise it will be bland.
- For a variation, add caramelized onions or mushrooms.
- You can sprinkle breadcrumbs in the bottom of the pan and then over the top for a crunchy layer.
- Replace the heavy cream with the same amount of cottage cheese.