Zucchini and Feta Bake

"Fabulous served cold at morning tea or brunch, or packed for a picnic or in lunchboxes. Very quick and easy to make."
 
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Ready In:
55mins
Ingredients:
7
Yields:
16 squares
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ingredients

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directions

  • Preheat oven to 180C, and grease and line a 20cm square baking dish.
  • Mix all ingredients in a large bowl until well-combined.
  • Spoon into baking dish, and cook in oven for about 45 minutes or until cooked through (check centre with skewer) and golden.
  • Allow to cool in tin.
  • Slice into squares and serve.
  • Lovely with a spoonful of really good chutney and a leafy green salad.

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RECIPE SUBMITTED BY

Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles. I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!). For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!
 
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