Easy as pie

By Jan Cheshire
 
I’M not usually a fan of zucchini, but this pie is very nice and so easy to make. 
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Zucchini is a funny plant to grow, you look one day, and the zucchinis are quite small, the next day they are ready to pick, so you have to keep an eye on them or they get very fat!
 
This recipe comes from a book called Mix & Bake by Belinda Jeffery.

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ZUCCHINI, FETA AND DILL PIE
Serves 6
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Ingredients
700 grams of zucchini coarsely grated
1 cup of chives
5 free range eggs
½ cup of olive oil
½ cup of chopped dill, mint or basil
220 grams of feta cheese
150 grams of parmesan cheese
Seasoning
1 cup of self raising flour
8-12 cherry tomatoes
Some fine polenta for dusting
 
Method

1. Set the oven at 180 degrees.
2. Butter a 22cm square cake tin and line with buttered baking paper.
3. Pile the grated zucchini into a colander, put a plate on top to help drain.
4. Whisk the eggs in a bowl, add oil, chives and herbs and mix well.
5. Press down the plate over zucchini to drain, stir the zucchini into the egg mix.
6. Crumble in most of the feta leaving some for the top, add parmesan and season.
7. Add the flour and mix well.
8. Spread the mixture into the tin, sprinkle the extra feta over the top, press the tomato halves cut side up on top.
9. Bake for 45-50 minutes until the top of the pie is springy when pressed. If needed cook a little longer.
10. Cool in the tin for 15 minutes, inverting the pie onto a rack, remove the paper then invert onto a serving plate.  This pie is best eaten at room temperature

 
Enjoy!