Zucchini, Feta and Halloumi Bake
Zucchini, Feta and Halloumi Bake



  • 325g zucchini, grated and squeezed
  • 2 sliced spring onions
  • ½ bunch each of parsley, mint and dill, chopped
  • 4 eggs
  • 75g halloumi, grated
  • 100g feta, crumbled
  • 2 grated garlic cloves
  • 4 tbsp olive oil
  • 80g flour
  • 1 tsp baking powder
  • 1 tbsp toasted sesame and nigella seeds
  • Preheat the oven to 200C. Once the excess liquid has been squeezed out of the zucchini, mix in a bowl with all of the other ingredients and plenty of seasoning. Line a 25cm cake tin with parchment, drizzle with olive oil, and heat the tin for 5 mins in the oven. Pour the zucchini mixture into the hot tin, sprinkle with some more seeds, and bake for 35 mins. Leave to rest for 20 mins, then served sliced as part of a tapas feast.
40 mins
6 serving

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