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



  • 325g zucchini
  • 2 sliced spring onions
  • ½ bunch each of parsley, mint, and dill, chopped
  • 4 eggs
  • 75g halloumi, grated
  • 100g crumbled feta
  • 2 crushed garlic cloves
  • 4 tbsp olive oil
  • 80g flour
  • 1 tsp baking powder
  • 1 tbsp toasted sesame seeds
  • 1 tbsp nigella seeds
  • Preheat the oven to 200C. Grate the zucchinis, then wrap in a tea towel and squeeze out the excess moisture. Tip into a colander and leave to drain. Meanwhile, add all of the other ingredients to a bowl, then mix in the grated zucchinis. Line a cake tin with baking paper and drizzle with olive oil, and heat the tin for about 5 mins.
  • Pour the zucchini mixture into the cake tin, then sprinkle with extra nigella and sesame seeds, and bake for 35 mins, until golden on top. Leave to rest for 20 mins, and serve with salads.
40 mins
6 serving

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