Plump, luscious, with a glossy golden crust and freckles of feta and parsley, this comforting stuffing comes together super fast.
Just mix all the ingredients in a bowl—and it is pretty versatile.
“I love making it,” says my Czech friend Jana who gave me the recipe. “You can eat it in summer or winter, warm or cold, on its own or as a main dish, with sliced tomatoes, balsamic and olive oil.
Know what would pair so well with slices? This raw chili:
What do you pack for lunch? Do you like zucchini?
Tell me in the comments.Print
Versatile dish made with grated zucchini, eggs, feta cheese and fresh parsley. Eat it with a salad or as a snack on its own.
- 1 cup peeled, finely grated zucchini (about 1 large zucchini)
- 1 cup crumbled feta cheese
- 1 cup all-purpose unbleached flour
- 3 eggs, lightly beaten
- 1/2 cup vegetable oil
- 2 teaspoons baking powder
- 1/4 cup finely chopped parsley
- 1 clove garlic, peeled, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- Butter or vegetable oil to grease baking pan
- Preheat the oven to 350 degrees, and grease an 8-inch square cake pan with butter or vegetable oil.
- Place all ingredients in a bowl, and stir until incorporated and no flour is visible.
- Pour the mixture into the prepared pan, and bake in the oven until the surface is golden brown and a knife or cake tester inserted in the middle comes out clean—about 40 minutes.
- Cut into slices and serve warm or cold.
- If you’re not into feta, use other types of cheeses: gruyère, pecorino romano, blue cheese or sharp cheddar
- Instead of parsley, try chopped basil, oregano or dill
- Throw in a 1/4 cup capers to give it some acidity