Baked Zucchini with Parmesan
Baked Zucchini with Parmesan

Ingredients

Method

  • Dash of veg oil
  • 1 large zucchini, trimmed and grated
  • 1 rasher of bacon, fried and chopped
  • 1 big tbsp of yoghurt
  • 25g feta
  • 1 heaped tbsp grated parmesan
  • Pinch of pepper
  • 1 beaten egg
  • Preheat the oven to 180C. Grease an ovenproof dish with some oil, add the grated zucchini, and scatter over the bacon bits.
  • Mix in a bowl the yoghurt, feta, pepper, and parmesan until well combined. Stir in the beaten egg, then pour the mixture all over the zucchini and bacon. Bake in the oven for 20 minutes, or until set and golden. Serve warm with salads.
20 mins
2 serving
This recipe pairs perfectly with the Yelland & Papps 'Second Take' Vermentino 2018 from Barossa Valley, Australia.

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